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Chicken Curry Noodle Soup

Irresistible Chicken Curry Noodle Soup for Cozy Nights

Enjoy a comforting bowl of Chicken Curry Noodle Soup, a delightful twist on weeknight dinners that's easy to make and full of flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Paste
  • 6 pieces Dried New Mexico Chilies soak in hot water for a smoother blend
  • 3 leaves Makrut Lime Leaves substitute with lime zest if unavailable
  • 3 pieces Thai Chilies adjust quantity based on heat preference
  • 1 cup Cilantro use stems and leaves for enhanced freshness
  • 1 stalk Lemongrass grate or finely chop for best results
  • 3 pieces Shallots can substitute with yellow onions
  • 4 cloves Garlic use fresh for best flavor
  • 1 tablespoon Ginger adjust for more spice if desired
  • 1 teaspoon Turmeric adds color and earthy notes
  • 1 teaspoon Coriander ground coriander can also be used
  • 2 tablespoons Curry Powder choose mild or hot varieties
  • 1 tablespoon Fish Sauce can substitute with soy sauce for vegetarian option
  • 1 teaspoon Kosher Salt adjust to taste
Soup Base
  • 1 pound Chicken Thighs substitute with breast meat for a leaner option
  • 1 tablespoon Neutral Oil coconut oil enhances tropical flavor
  • 4 cups Chicken Stock homemade stock elevates taste
  • 1 can Coconut Milk full-fat gives richness
  • 1 tablespoon Palm Sugar brown sugar can be a substitute
  • 2 tablespoons Fresh Lime Juice fresh lime is key for best flavor
Noodles and Toppings
  • 8 ounces Chinese Egg Noodles ramen or spaghetti can work in a pinch
  • 2 pieces Sliced Shallots caramelizing enhances flavor
  • 1 cup Crispy Shallots can be purchased or made at home
  • 1 tablespoon Chili Oil homemade versions can provide a personal touch
  • 1 cup Thai Basil regular basil can be a substitute
  • 1 cup Cilantro replace with green onions if preferred
  • 2 pieces Lime Wedges for extra zest
  • 1 cup Crispy Fried Noodles for crunch

Equipment

  • Food processor
  • Large saucepan
  • pot for noodles

Method
 

Preparation
  1. Soak the dried New Mexico chilies in hot water for about 15 minutes. Blend with cilantro, lemongrass, garlic, ginger, shallots, spices, fish sauce, and salt until smooth.
  2. In a large saucepan, heat neutral oil over medium heat. Add chicken thighs, season with salt, and sauté for 6-8 minutes until golden brown.
  3. Stir in the curry paste and cook for 4-5 minutes to release fragrant aromas.
  4. Pour in chicken stock and coconut milk, add palm sugar and fish sauce, then bring to a gentle simmer. Cook for 20-25 minutes on low heat.
  5. While the soup simmers, cook the Chinese egg noodles according to package instructions, usually around 4-6 minutes. Drain and set aside.
  6. To serve, place cooked noodles in bowls, ladle soup over them, and top with garnishes like sliced shallots, crispy shallots, lime wedges, Thai basil, and cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

To enhance freshness, consider making a larger batch of curry paste and freezing for future meals. For optimal texture, store noodles and soup separately when keeping leftovers.

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