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–+ servings
Chicken Curry Noodle Soup

Comforting Chicken Curry Noodle Soup for Cozy Nights

This Chicken Curry Noodle Soup is a perfect cozy dish for chilly nights, combining rich flavors and customizable ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Paste
  • 3 pieces New Mexico Dried Chilies Soaked in hot water
  • 2 leaves Makrut (Kaffir) Lime Leaves Alternatively lime zest
  • 2 pieces Thai Chilies Adjust for spice preference
  • 1/2 bunch Cilantro Leaves and Stems Alternatively parsley
  • 1 stalk Lemongrass Minced from a jar
  • 2 pieces Shallots Alternatively onions
  • 3 cloves Garlic Garlic powder as alternative
  • 1 tablespoon Fresh Ginger Alternatively jarred ginger
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 1 tablespoon Curry Powder
  • 1 tablespoon Fish Sauce Alternatively soy sauce for vegetarian
  • 1 teaspoon Kosher Salt Sea salt is suitable
Soup
  • 1 pound Boneless Skinless Chicken Thighs Alternatively chicken breast or tofu
  • 2 tablespoons Neutral Oil Alternatively olive or coconut oil
  • 4 cups Chicken Stock Use vegetable stock for vegetarian
  • 1 can Canned Full-Fat Coconut Milk Light coconut milk for lower fat
  • 1 tablespoon Palm Sugar or Brown Sugar Honey can be a substitute
  • 2 tablespoons Fresh Lime Juice Alternatively lemon juice
  • 8 ounces Fresh Chinese Egg Noodles Instant ramen or spaghetti as alternatives
Toppings
  • 1/2 cup Sliced Shallots Alternatively fried onions
  • 2 tablespoons Chili Oil Omit for less heat
  • 1/2 cup Thai Basil Alternatively parsley
  • 1/2 cup Cilantro
  • 2 pieces Lime Wedges
  • 1/2 cup Crispy Fried Noodles Alternatively tortilla strips

Equipment

  • Food processor
  • heavy-bottomed pan
  • Bowl

Method
 

Preparation
  1. Soak the dried New Mexico chilies in hot water for about 20 minutes until softened.
  2. In a food processor, combine the soaked chilies with makrut lime leaves, Thai chilies, cilantro, lemongrass, shallots, garlic, ginger, turmeric, ground coriander, curry powder, fish sauce, and kosher salt until smooth.
  3. Heat neutral oil in a heavy-bottomed pan, add the chicken thighs, and cook for 4-5 minutes until browned.
  4. Stir in curry paste and sauté for 4-5 minutes until fragrant.
  5. Pour in chicken stock and coconut milk, add palm sugar and fish sauce, and simmer for 20-25 minutes.
  6. Remove from heat, squeeze in lime juice and adjust seasoning.
  7. Cook egg noodles according to package instructions, usually 3-5 minutes, and rinse under cold water.
  8. In serving bowls, place noodles and ladle the soup over, garnishing with toppings as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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