Thai Curry Chicken Noodle Soup Recipe

Name: Thai Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1 pound boneless skinless chicken breast; 1/2 pound snow peas, trimmed and cut crosswise in half; 1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles; 1 tablespoon grapeseed or coconut oil; 1/4 cup thinly sliced shallots; 2 teaspoons red curry paste; 1 1/2 teaspoons madras curry powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 2 garlic cloves, minced; 6 cups chicken broth; 1 cup light coconut milk; 1 cup unsweetened almond milk; 2 tablespoons palm sugar; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce; 3 cups fresh spinach leaves, torn in 1/2; 1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish; 1/2 cup julienne green onions, white and light green; 4 Thai red chiles, seeded and chopped; 1/2 cup coarsely chopped toasted peanuts; 8 lime wedges

Servings: persons

8 cups water
1 pound boneless skinless chicken breast
1/2 pound snow peas, trimmed and cut crosswise in half
1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles
1 tablespoon grapeseed or coconut oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons madras curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups chicken broth
1 cup light coconut milk
1 cup unsweetened almond milk
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 cups fresh spinach leaves, torn in 1/2
1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish
1/2 cup julienne green onions, white and light green
4 Thai red chiles, seeded and chopped
1/2 cup coarsely chopped toasted peanuts
8 lime wedges

1
Bring 4 cups of the water to a boil in a large sauce pot over medium heat.
2
Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes.
3
Remove from the pot to a cutting board or bowl and set aside until cool enough to handle.
4
Shred the chicken with a fork and set aside.
5
Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat.
6
Add peas and cook for 30 seconds.
7
Remove peas from pot with a slotted spoon and divide them between the serving bowls.
8
Add the noodles to the pot and cook for 6 minutes.
9
Drain and add noodles to the peas in the serving bowls.
10
Heat the grapeseed oil in a large sauce pot over medium-high heat.
11
Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute.
12
Add the chicken broth to the pot, and bring to a boil.
13
Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes.
14
Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes.
15
Stir in the spinach leaves and cook for 30 seconds.
16
Ladle the chicken mixture over the noodles and peas in the serving bowls.
17
Stir some chopped cilantro, green onions and chiles into each bowl.
18
Top with chopped peanuts a lime wedge.
19
Garnish with a sprig of cilantro and serve.
20
Bon apetit!
21
A viewer, who may not be a professional cook, provided this recipe.
22
The Food Network Kitchens chefs cannot make representation as to the results.

1631

kcal

Calories

Fat

Carbs

179

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 23 ingredients. The key ingredients include: 8 cups water, 1 pound boneless skinless chicken breast, 1/2 pound snow peas, trimmed and cut crosswise in half, 1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles, and more.

Yes, Thai 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.

That's it — enjoy your meal!

Thai Curry Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions