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–+ servings
Chicken Curry Noodle Soup

Comforting Chicken Curry Noodle Soup for Cozy Nights

This Chicken Curry Noodle Soup offers comforting flavors and a quick, satisfying meal, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Paste
  • 5 pieces New Mexico Dried Chilies soaked
  • 3 leaves Makrut Lime Leaves fresh preferred
  • 2 pieces Thai Chilies adjust to taste
  • 1 cup Cilantro fresh
  • 1 stalk Lemongrass tender inner stalks only
  • 3 pieces Shallots finely chopped
  • 4 cloves Garlic minced
  • 1 inch Fresh Ginger grated or minced
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander or cumin as substitute
  • 2 tablespoons Curry Powder quality brand recommended
For the Soup
  • 2 tablespoons Fish Sauce or soy sauce for vegan
  • 1 teaspoon Kosher Salt to taste
  • 1 pound Boneless Skinless Chicken Thighs cut into pieces
  • 2 tablespoons Neutral Oil for sautéing
  • 4 cups Chicken Stock homemade preferred
  • 1 can Full-Fat Canned Coconut Milk for creaminess
  • 1 tablespoon Palm Sugar or brown sugar
  • 2 tablespoons Fresh Lime Juice no substitutes
  • 8 ounces Fresh Chinese Egg Noodles or alternatives
For the Toppings
  • 1 cup Sliced Shallots, Crispy Shallots to taste
  • 1 tablespoon Chili Oil to taste
  • 1 cup Thai Basil, Cilantro, Lime Wedges for garnishing
  • 1 cup Crispy Fried Noodles for texture

Equipment

  • Food Processor
  • large saucepan
  • pot

Method
 

Preparation
  1. Soak the New Mexico dried chilies in hot water for 15 minutes until soft.
  2. In a food processor, blend soaked chilies, makrut lime leaves, Thai chilies, cilantro, lemongrass, shallots, garlic, ginger, turmeric, ground coriander, and curry powder until smooth.
  3. Heat oil in a saucepan, add chicken thighs, and brown for 5-7 minutes until golden.
  4. Stir in curry paste and cook for 4-5 minutes until fragrant.
  5. Add chicken stock, coconut milk, palm sugar, and fish sauce, bring to a simmer, and cook uncovered for 20-25 minutes.
  6. Stir in lime juice and salt to taste, adjusting seasoning.
  7. Cook egg noodles in a separate pot according to package instructions and set aside.
  8. To serve, place noodles in bowls, top with broth, and add desired garnishes.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Make extra curry paste and freeze it for quick meals. Always cook noodles separately to maintain texture.

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