Red Curry Chicken Noodle Soup Recipe

Name: Red Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cilantro leaves with stems, loosely packed; 1/4 cup water; 1 medium shallot, roughly chopped; 2 large cloves garlic, roughly chopped; 1 1-inch piece of ginger, peeled and roughly chopped; 1 1/2 tablespoons ancho chile powder (or other milder chile powder); 1/2 teaspoon cumin; 1/4 teaspoon turmeric; 1 Thai chile, roughly chopped (optional); 1 tablespoon canola or peanut oil; one 14 ounce can light coconut milk; 1 14 1/2 ounce can chicken broth; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 1/4 teaspoon salt, or to taste; 1 cup shredded, cooked chicken (preferably dark meat); 4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta); 1 handful Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

Servings: persons

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
1 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
one 14 ounce can light coconut milk
1 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
1 handful Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

1
In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.
2
Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.
3
Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.
4
Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
5
Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/2 cup cilantro leaves with stems, loosely packed, 1/4 cup water, 1 medium shallot, roughly chopped, 2 large cloves garlic, roughly chopped, and more.

Yes, Red Curry Chicken 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.

Red Curry Chicken Noodle Soup

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