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    Recipes » Curry Chicken Noodle Soup

    Curry Chicken Noodle Soup

    Published: Jan 9, 2020 · Modified: Dec 8, 2020 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

    Jump to Recipe

    In the words of our Queen Lizzo, I've been waiting for this one! Every time I eat curry I have to curtail my eating. I just want to drink curry sauce out of the bowl, I don't need anything else. So I remind myself that my favorite takeout curry is likely full of sugar and carbs and isn't healthy. Once I made my own version of Thai Curry, I was really only one step away from making a curry that I could drink! This is one that should be on permanent winter meal rotation y'all. Curry Chicken Noodle Soup is perfect for this winter.

    easy thai coconut curry soup
    Jump to:
    • Important Notes
    • How to Make This Keto/Whole30/Paleo Friendly
    • Recipe
    • Reviews

    This dish is basically the marriage of two of my recipes: Thai Curry with Shrimp and Chicken Bone Stock in the Instant Pot. If you're already a pro at those then this will be easy. I've modified some of the amounts of the ingredients of the curry so you still get that full flavor that you know and love. The bone broth serves to thin the curry out and add a lot of healthy nutrients that will keep colds away this time of year.

    thai style chicken coconut curry soup

    Important Notes

    The most important thing you're going to want to adjust to taste is how thick/creamy you want the soup. I use a 2:3 coconut milk to broth ratio and it came out really thick and creamy which is what I like. Brothy soups aren't really my jam. But if it is yours, then up the broth! You can either replace some of the coconut milk with more broth or just add more and get more soup overall. I also like my soup heavy with veggies, so mine was chock full. Reduce the amount if you're looking for a broth forward soup.

    Using a pre-made chicken here makes this really easy. You can use leftover meat from Dry Brine Chicken or you can grab a rotisserie chicken from the local grocery store and shred the meat. This way you're just basically warming up the chicken. Be careful not to add the meat too soon. You want to basically be done cooking and just letting the soup simmer when you add the chicken.

    Noodles or No?

    We can't forget about one major component that makes this curry chicken noodle soup: the noodles! This one is good with or without noodles, so don't feel weird if you're just not up for making them. But if you are then I love these pho noodles. I just cook them according to the package and add them in before pouring soup over the top. Noodle preference is up to you and I could see a variety of kinds being good here, including an udon or vermicelli style. The brand I used this go around I didn't care for, so next time I'll go back to my staple.

    thai red curry chicken soup

    How to Make This Keto/Whole30/Paleo Friendly

    For Keto, use Golden Monk Fruit Sugar instead of coconut sugar. It's delicious and will keep the sweetness while keeping carbs low. Definitely switch up the vegetables to be lower carb. I recommend using lots of peppers! If you're doing Paleo, you might want to look at the sugar as well and switch to monk fruit. If you're doing a Whole30, just leave it out altogether! It will still be delicious.

    I brought leftovers to work, because I cannot eat the amount of food that I cook. My coworkers raved and one even said that she forgot she was eating homemade food and was just having a Thai takeout experience. Couldn't be higher praise for this Curry Chicken Noodle Soup!

    Next up is Tom Kha Gai and then I'm taking a break from the Asian world. I'm in New York next week so follow along with my in my travels on Instagram @thatzestlife. Let me know if you make this and tag me! I'd love to see what you think.

    Recipe

    easy thai coconut curry soup

    Curry Chicken Noodle Soup

    For as long as I can remember, I've wanted to eat curry takeout like soup. So I decided to make my favorite curry recipe into a soup and it's everything I imagined it to be. With or without noodles, this is perfect for a winter meal.
    5 from 5 votes
    Print Recipe Pin Recipe
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    Prep Time 15 mins
    Cook Time 30 mins
    Course Main Course, Soup
    Cuisine Asian, Thai
    Servings 6 servings
    Calories 675 kcal

    Ingredients
      

    • 3 cups bone broth
    • 2 cans coconut milk
    • ⅓ cup curry paste
    • 3 tbls fish sauce
    • ⅓ cup coconut sugar
    • 2 small potatoes, diced
    • 1 cup carrot medallions
    • 1 onion, diced
    • 1 Chinese eggplant, sliced
    • 1 red bell pepper, sliced
    • 1 lime, juiced
    • 1 whole chicken, meat shredded from bird
    • 1 pkg rice noodles, cooked according to package instructions

    Aromatics

    • 5 lime leaves, smashed
    • 2 inches sliced galangal root, smashed
    • 2 strands lemongrass, smashed

    Instructions
     

    • With the back of a knife or in mortar and pestle smash all of the aromatics until fragrant.
    • In a medium hot pan, simmer curry paste and aromatics with one can of coconut milk until fragrant, about 1 minute.
    • Add remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
    • Add carrot medallions, potato cubes, eggplant, and red pepper with chicken broth. Simmer for 30-45 minutes or until vegetables are tender.
    • Add shredded chicken and frozen peas. Bring back to a simmer and simmer for 2 minutes or until chicken is warm.
    • Add lime juice, mix and serve.
    • Serve over Rice Noodles. Cook according to package instructions and add to soup when serving.

    NOTES

    If you want a more brothy soup like consistency, use one can of coconut milk with 4 cups of broth. 
    I like my soup thick and with lots of vegetables. Adjust your vegetables if you think it's too much for the soup.
    Rice noodles are optional. I love it with and without!

    Nutrition

    Calories: 675kcalCarbohydrates: 33gProtein: 34gFat: 48gSaturated Fat: 30gTrans Fat: 1gCholesterol: 95mgSodium: 896mgPotassium: 1105mgFiber: 5gSugar: 13gVitamin A: 6455IUVitamin C: 47mgCalcium: 86mgIron: 7mg

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

    As an Amazon Affiliate I earn from qualifying purchases.

    « Chicken Bone Stock in the Instant Pot
    Tom Kha Gai - Thai Coconut Chicken Soup »
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    Reader Interactions

    Comments

    1. Jenn

      April 24, 2021 at 5:08 pm

      5 stars
      I love Thai flavors, and this soup is the bomb! So light and creamy, and just the right amount of chicken and veg!

      Reply
    2. Traci

      April 24, 2021 at 6:05 pm

      5 stars
      My favorite thing to order at my local Thai restaurant and now my favorite thing to make at home. Thanks for another winner!

      Reply
    3. Mahy

      April 24, 2021 at 6:28 pm

      5 stars
      The recipe that makes my mouth water - always! Fantastic combination of flavors and SO delicious!

      Reply
    4. Tara

      April 24, 2021 at 6:29 pm

      5 stars
      I would just want to drink the curry sauce out of the bowl too! Looks so good. Such a comforting noodle soup.

      Reply
    5. Eva

      April 24, 2021 at 7:15 pm

      5 stars
      I've been on the lookout for a Thai-style soup and I think I found my favourite! Very nicely balanced, full of flavour and keeps you well nourished and satisfied. A keeper!

      Reply

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    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

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