Description
This Coconut Curry Chicken Noodle Soup is a fragrant and flavorful Thai-inspired dish featuring a rich turmeric and coconut milk curry broth. Tender poached chicken breast is paired with rice noodles and brightened with lime juice, fresh herbs, and a touch of heat from Thai chiles. A comforting and vibrant soup perfect for any season.
Ingredients
Curry Paste
- 3 tablespoons turmeric powder
- 2 tablespoons shrimp paste
- 1 (3-inch) piece fresh ginger, minced
- 4 stalks lemongrass (white part only), sliced
- 6 shallots, chopped
- 3 Thai chiles, chopped (or 2 tablespoons chili paste)
Soup
- 2 tablespoons vegetable oil
- 4 cups chicken stock
- 1 (14-ounce) can coconut milk
- 1 ½ pound chicken breast
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 bird’s eye chiles, sliced (optional, for additional heat)
- 1 teaspoon salt
To Serve
- Rice noodles (cooked according to package directions)
- Basil leaves
- Mint leaves
- Scallions, sliced
- Lime wedges
Instructions
- Make the Curry Paste: Pound or blend turmeric powder, shrimp paste, minced ginger, sliced lemongrass, chopped shallots, and chopped Thai chiles together until a smooth paste forms. This paste will provide the soup’s signature fragrant and vibrant curry flavor.
- Heat the Oil: In a large pot, heat the vegetable oil over medium-high heat until shimmering, preparing to release the flavors of the curry paste.
- Fry the Curry Paste: Add the curry paste to the hot oil and fry it for 2-3 minutes, stirring frequently, until the paste becomes aromatic and fried through, intensifying the flavor.
- Add Liquids: Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer to start melding the flavors and preparing the broth.
- Poach the Chicken: Submerge the whole chicken breasts into the simmering curry broth and poach for 15-18 minutes until fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the pot, shred them finely with forks, then return the shredded chicken to the soup to soak up the flavors.
- Season the Soup: Add fish sauce for saltiness, lime juice for brightness, sliced bird’s eye chiles for optional heat, and salt to taste. Stir well to balance the flavors.
- Cook the Noodles: Prepare the rice noodles according to the package instructions, draining and setting aside.
- Assemble Bowls: Divide the cooked rice noodles evenly among four serving bowls. Ladle the hot coconut curry chicken soup over the noodles.
- Garnish and Serve: Top each bowl with fresh basil, mint, and sliced scallions. Serve with lime wedges on the side for extra acidity as preferred.
Notes
- You can substitute chicken thighs for breast for more flavor and juiciness.
- Adjust the amount of Thai chiles and bird’s eye chiles to control the heat level.
- For a vegetarian version, replace chicken and chicken stock with tofu and vegetable broth, and replace shrimp paste with miso paste.
- Rice noodles are preferred for this dish; avoid using egg noodles for authenticity.
- Fresh herbs add brightness; do not omit the basil and mint garnish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
