Irresistible Chicken Curry Noodle Soup for Ultimate Comfort

This Chicken Curry Noodle Soup combines spicy flavors with comforting coconut and is incredibly quick to make.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 dried chilies New Mexico dried chilies Adds heat and flavor; substitute with regular chili flakes for less heat.
3 leaves Makrut lime leaves Provides aromatic citrus notes; lime zest can be used if unavailable.
2 Thai chilies Enhances spiciness; adjust quantity based on heat preference.
1 cup Cilantro leaves and stems Adds freshness and depth; no substitution needed.
1 stalk Lemongrass Offers a unique, fragrant quality; frozen minced lemongrass can be used instead.
2 medium Shallots Contributes sweetness and subtle onion flavor; onions can be a suitable substitute.
4 cloves Garlic cloves Boosts overall flavor; no substitution needed.
1 inch Fresh ginger Brings warmth and spice; ground ginger can be used, but fresh is better.
1 teaspoon Turmeric Adds color and earthiness; no substitution necessary.
1 teaspoon Ground coriander Infuses floral notes; no substitutions necessary.
2 tablespoons Curry powder Essential for authentic curry flavor; ensure it’s a quality blend.
2 tablespoons Fish sauce Provides umami; substitute with soy sauce for a vegetarian option.
1 teaspoon Kosher salt Enhances flavor; adjust with regular salt to taste.

For the Protein

1 pound Boneless skinless chicken thighs Provides protein; chicken breast or tofu can be used as alternatives.
2 tablespoons Neutral oil For sautéing; any cooking oil will do.

For the Liquid

4 cups Chicken stock Serves as the soup base; vegetable stock can be used for vegetarians.
1 can Canned coconut milk Adds creaminess and richness; light coconut milk can be used for fewer calories.
2 tablespoons Palm sugar Introduces sweetness; substitute with brown sugar if needed.
2 tablespoons Lime juice Contributes acidity; no substitution needed.

For the Noodles & Toppings

8 ounces Chinese egg noodles Textural element and foundation; ramen or spaghetti can work if unavailable.
Toppings Consider sliced shallots, crispy shallots, chili oil, Thai basil, cilantro, lime wedges, and crispy fried noodles for added flavor and texture.

Equipment

Food Processor
large heavy saucepan
Pot

Method

Step-by-Step Instructions for Chicken Curry Noodle Soup

Soak the New Mexico dried chilies in hot water for about 15 minutes until soft and pliable. Drain water and set chilies aside for blending.
In a food processor, combine soaked chilies with lemongrass, shallots, garlic, ginger, turmeric, ground coriander, and curry powder. Blend for 1-2 minutes until smooth.
Heat 2 tablespoons of neutral oil in a large saucepan over medium-high heat. Add chicken thighs and brown for 4-5 minutes on each side until golden.
Stir in the prepared curry paste to the pot with browned chicken. Cook for 4-5 minutes, stirring continuously.
Pour in chicken stock and coconut milk, stirring to combine. Simmer uncovered for 20-25 minutes until thickened.
Stir in palm sugar and fish sauce, adjusting with kosher salt. Squeeze in fresh lime juice before serving.
Cook the Chinese egg noodles according to package instructions for 3-5 minutes. Drain and rinse under cold water.
Serve by placing noodles in bowls, ladling soup over them, and garnishing with toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 18gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2.5mg

Notes

For the freshest taste, blend your own curry paste. Cook noodles separately to prevent sogginess. Quality coconut milk enhances the broth.

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