Coconut Curry Noodle Soup
Fragrant Thai-inspired soup with creamy coconut broth
Ingredients
Instructions
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Prepare the curry baseHeat vegetable oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, stirring constantly for 2-3 minutes until fragrant. This builds the aromatic foundation for your soup.
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Cook the chickenAdd the sliced chicken thighs to the pot and cook for 4-5 minutes until the chicken is no longer pink on the outside. Stir occasionally to ensure even cooking and to coat the chicken with the curry mixture.
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Create the soup brothPour in the chicken broth and coconut milk. Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together and the chicken to finish cooking through.
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Add vegetables and noodlesAdd the sliced mushrooms and bell pepper to the simmering broth. Cook for 3 minutes until vegetables begin to soften. Then add the rice noodles and cook according to package instructions, usually 3-5 minutes, until just tender.
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Finish and seasonRemove the pot from heat and stir in the lime juice. Taste and adjust seasoning with additional fish sauce or lime juice if needed. The soup should have a perfect balance of salty, sweet, and tangy flavors.
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Serve and garnishLadle the hot soup into bowls, ensuring each serving has plenty of noodles, chicken, and vegetables. Top generously with fresh cilantro, Thai basil, and sliced green onions. Serve immediately with lime wedges and sliced red chili on the side.
Nutritional Information
520
Calories
per serving
28
Protein
g per serving
42
Carbohydrates
g per serving
31
Total Fat
g per serving
22
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
1250
Sodium
mg per serving
45
Vitamin C
% daily value
15
Iron
% daily value
Coconut Curry Noodle Soup is Also Known As
Khao Soi, Thai Curry Soup, Coconut Noodle Soup or Southeast Asian Curry Soup
