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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
Cal/Serv:
917
Classic chicken noodle soup gets a makeover in this recipe, inspired by a Thai curry noodle soup. This soup borrows similar elements from a traditional curry soup, but is a great version to make at home because of how simple it is. The base is enriched with coconut milk and curry paste, which adds more flavor and heat, as well as a rich creaminess to the traditional broth-based soup. This easy soup still fills every role that a chicken noodle soup does: It’s a warm and cozy comfort food that is perfect on a cold snowy night, and is the boost you need when you’re feeling under the weather. Plus, most of the time is spent letting the chicken marinate or simmer in the soup, so you aren’t having to do very much work outside of chopping a few vegetables (win, win!).
How to make chicken curry noodle soup:
Some curry pastes vary in heat levels, but most at the grocery store are pretty mild. The coconut milk also helps to mellow it out, so I added in more cayenne and a Thai chile to bring a little heat back. Keep in mind though that this soup is still pretty mild. If you really aren’t a fan of spice though, be sure to seed the chile first before adding it to the soup. The soy sauce and fish sauce bring a lot of saltiness, so be sure to taste the base before adding in any more. It will likely need some at the end, but you don’t want to add it blindly since fish sauce can be pretty salty on its own.
Storage:
This soup with the egg noodles can be made 1 day ahead. If you want to have leftovers beyond that, I suggest cooking the noodles separately and adding to the soup while reheating it. Store in airtight containers for up to 3 days.
If you love this soup, I highly recommend trying our red curry shrimp & noodle soup next with any leftover curry paste.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Chicken
- 1 Tbsp.
fish sauce
- 1 Tbsp.
fresh lime juice
- 1 Tbsp.
red curry paste
- 1 1/2 lb.
boneless, skinless chicken breasts
Soup
- 1 Tbsp.
neutral oil
- 1
medium red onion, finely chopped
- 1
red bell pepper, seeds and ribs removed, finely chopped
- 1
medium carrot, peeled, finely chopped
- 1
Thai chile, thinly sliced
- 4
garlic cloves, finely chopped
- 1 Tbsp.
finely chopped peeled ginger
- 2 Tbsp.
red curry paste
- 2
(15-oz.) cans coconut milk
- 4 cups
low-sodium chicken broth
- 2 Tbsp.
(or more) reduced-sodium soy sauce
- 1 Tbsp.
fish sauce
- 1 tsp.
ground coriander
- 1/4 tsp.
cayenne pepper
- 6 oz.
egg noodles
- 2 Tbsp.
fresh lime juice
Kosher salt
Dried chow mein noodles, coarsely chopped fresh cilantro, chili oil (optional), and lime wedges, for serving
Directions
Chicken
- Step 1In a large bowl, combine fish sauce, lime juice, and curry paste. Add chicken, turning to coat. Let marinate at room temperature at least 30 minutes.
- Step 2Make Ahead: Chicken can be marinated 12 hours ahead. Cover bowl and refrigerate.
Soup
- Step 1In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrot and cook, stirring occasionally, until softened, about 7 minutes. Add chile, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more. Add curry paste and stir to coat vegetables. Add coconut milk, broth, soy sauce, fish sauce, coriander, and cayenne. Bring to a boil, then add chicken to pot. Reduce heat to medium and bring to a simmer. Cover and cook until chicken is cooked through, easily shreddable, and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes.
- Step 2Transfer chicken to a bowl or plate and shred with 2 forks.
- Step 3Return broth to a boil, add egg noodles, and cook, stirring to prevent sticking, until al dente, about 8 minutes. Return shredded chicken to pot and add lime juice; season with salt and add more soy sauce, if needed.
- Step 4Divide soup among bowls. Top with chow mein noodles and cilantro. Drizzle with chili oil (if using). Serve with lime wedges alongside.
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