Spicy Curry-Coconut Chicken Noodle Soup Recipe

Name: Spicy Curry-Coconut Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 12 ounces dried rice or ramen noodles; 2 tablespoons olive oil; One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced; 1 cup snow peas, halved crosswise; 1/2 medium onion, thinly sliced; 1 tablespoon peeled and finely chopped fresh ginger; 2 cloves garlic, finely chopped; 2 teaspoons Thai yellow curry paste; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 4 cups chicken broth; One 13.5-ounce can unsweetened coconut milk; 2 tablespoons Asian fish sauce; 2 tablespoons coconut sugar; 2 cups shredded cooked chicken; Lime wedges, for serving; Sliced red jalapenos, for serving; Fresh cilantro leaves, for serving; Fresh basil leaves, for serving

Servings: persons

Salt
12 ounces dried rice or ramen noodles
2 tablespoons olive oil
One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
1 cup snow peas, halved crosswise
1/2 medium onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
4 cups chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons coconut sugar
2 cups shredded cooked chicken
Lime wedges, for serving
Sliced red jalapenos, for serving
Fresh cilantro leaves, for serving
Fresh basil leaves, for serving

1
Bring a large pot of salted water to a boil.
2
Add the noodles and cook until al dente, about 6 minutes.
3
Drain well.
4
Divide among 4 serving bowls.
5
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan.
6
Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
7
Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds.
8
Stir in the chicken broth, bring to a boil and cook for 3 minutes.
9
Stir in the coconut milk, fish sauce and sugar.
10
Return to a boil and cook for 5 minutes.
11
Stir in the chicken and cook until heated through.
12
Season with salt.
13
Ladle the soup over the vegetables and noodles.
14
Serve with lime wedges, jalapenos, cilantro and basil.

1067

kcal

Calories

Fat

Carbs

126

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: Salt, 12 ounces dried rice or ramen noodles, 2 tablespoons olive oil, One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced, and more.

Yes, Spicy Curry-Coconut 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.

That's it — enjoy your meal!

Spicy Curry-Coconut Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions