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Chicken Curry Noodle Soup

A cozy, fragrant bowl that marries Southeast Asian curry flavors with comforting noodles, fast to make and endlessly customizable.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound Chicken Thighs
  • 3 leaves Makrut Lime Leaves (or lime zest)
  • 1 stalk Lemongrass
  • 3 pieces Shallots (or yellow onions)
  • 4 cloves Garlic
  • 1 tablespoon Ginger
  • 1 cup Cilantro
  • 1 cup Thai Basil (or regular basil)
  • 2 pieces Lime Wedges
  • 6 pieces Dried New Mexico Chilies
  • 3 pieces Thai Chilies
  • 1 teaspoon Turmeric
  • 1 teaspoon Coriander
  • 2 tablespoons Curry Powder
  • 1 tablespoon Fish Sauce (or soy sauce)
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Palm Sugar (or brown sugar)
  • 4 cups Chicken Stock
  • 1 can Coconut Milk
  • 2 tablespoons Fresh Lime Juice
  • 1 tablespoon Neutral Oil
  • 8 ounces Chinese Egg Noodles
  • 2 pieces Sliced Shallots
  • 1 cup Crispy Shallots
  • 1 tablespoon Chili Oil
  • 1 cup Cilantro (or green onions)
  • 1 cup Crispy Fried Noodles

Instructions

  1. Remove stems from dried New Mexico chilies and soak 10 minutes in hot water. Blend chilies, Thai chilies, shallots, garlic, ginger, lemongrass, turmeric, coriander, curry powder, and a splash of chicken stock into a smooth paste.
  2. Heat oil in a large pot over medium-high. Season thighs with salt, brown 2–3 minutes per side until golden; remove and set aside.
  3. Add a bit more oil if needed, then sauté the curry paste 2–3 minutes until fragrant and slightly darker.
  4. Add the browned chicken back to the pot, pour in remaining chicken stock and coconut milk, add makrut lime leaves and palm sugar. Bring to a gentle simmer and cook 20–25 minutes until chicken is tender.
  5. Remove chicken, shred with two forks, return to pot. Stir in fish sauce and fresh lime juice. Adjust salt and acidity to taste.
  6. Meanwhile, cook egg noodles per package instructions, drain, and divide into serving bowls.
  7. Ladle soup and chicken over noodles, top with Thai basil, cilantro, sliced shallots, crispy shallots, crispy fried noodles, and a drizzle of chili oil. Serve with lime wedges.

Notes

Curry paste can be made 3–5 days ahead and refrigerated, or frozen up to 1 month. Cooked soup keeps well in the fridge for 3–4 days in an airtight container. Store noodles separately and assemble just before serving to keep them from getting soggy.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Sodium: 900mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 80mg

Keywords: chicken curry noodle soup, Asian soup recipe, cozy soup, weeknight dinner