Coconut-Curry Noodle Soup Recipe

Name: Coconut-Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Baby Spinach; 14 lb snow peas, halved crosswise; 34 lb dried chow mein noodles; 3 tablespoons vegetable oil; 2 shallots, thinly sliced; 2 garlic cloves, minced; 2 teaspoons Thai red curry paste; 1 ½ teaspoons Madras curry powder; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; 6 cups chicken stock or 6 cups low sodium chicken broth; 1 (13 1/2 ounce) can unsweetened coconut milk; 2 tablespoons asian fish sauce; 2 tablespoons sugar; 12 lb shredded cooked chicken (2 cups); ¼ cup chopped fresh cilantro leaves; 2 scallions, thinly sliced; salt; lime wedge, for serving; sliced chile, for serving

Servings: persons

3 cups Baby Spinach
14 lb snow peas, halved crosswise
34 lb dried chow mein noodles
3 tablespoons vegetable oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 teaspoons Thai red curry paste
1 ½ teaspoons Madras curry powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
6 cups chicken stock or 6 cups low sodium chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
2 tablespoons asian fish sauce
2 tablespoons sugar
12 lb shredded cooked chicken (2 cups)
¼ cup chopped fresh cilantro leaves
2 scallions, thinly sliced
salt
lime wedge, for serving
sliced chile, for serving

1
In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
2
Remove the vegetables.
3
Add the noodles to the water and cook until ad dente, 8 minutes.
4
Drain well.
5
Transfer the spinach, snow peas and noodles to bowls.
6
Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
7
Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
8
Reduce the heat to moderate.
9
Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
10
Add the stock, bring to a boil and cook for 3 minutes.
11
Add the coconut milk, fish sauce and sugar, bring to a boil.
12
Cook for 5 minutes.
13
Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
14
Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.

18658

kcal

Calories

158

Fat

3103

Carbs

1119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups Baby Spinach, 14 lb snow peas, halved crosswise, 34 lb dried chow mein noodles, 3 tablespoons vegetable oil, and more.

Yes, Coconut-Curry Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut-Curry Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions