Thai Curry Noodle Soup with Chicken
Warm, fragrant, and totally slurp-able. If slurp-able is a thing, then this bowl of curry noodle soup is it. And all wrapped up in a dinner package that takes less than 30 minutes.
Servings: 4 servings
- 6 oz Rice Stick Noodles (Vietnamese noodles or labeled "Pad Thai" rice noodles)
- 1 Tbsp Red Curry Paste (see note)
- 1 clove Garlic, chopped
- 1 tsp Fresh Ginger, grated
- 1 tsp Ground Coriander
- 1/2 tsp Ground Turmeric (optional)
- 1/2 tsp Salt
- 1 Tbsp Oil (see note)
- 1 cup Coconut Milk (light or regular)
- 1 1/2 cup Chicken Stock
- 1 lb Chicken breast, boneless and skinless, chopped
- 1 Tbsp Fish Sauce (sub soy sauce or Tamari for a gluten-free option)
- 2 tsp Lime juice
- Sliced chili peppers, green onions, or cilantro, for serving (optional)
Cook noodles according to package directions. (Note: Many rice noodles just need to be soaked in boiling water. The length of time will vary depending on how thick they are.)
Make soup base: Combine curry paste, garlic, ginger, ground coriander, ground turmeric, and salt.
Heat a wok over medium-high heat.
Add oil and then soup base. Cook for 2 minutes until fragrant.
Add coconut milk and bring to a simmer. Stir in stock and chicken and reduce heat to low-medium so the soup is barely simmering. Simmer until chicken is cooked through, 8 to 10 minutes.
Remove soup from heat and stir in fish sauce and lime juice. Taste and season with a pinch of salt, if needed. (The amount of salt you need will vary, but you may need some extra to bring out all of the flavors in the soup. Some curry pastes already include salt in their ingredients, so those may already be sufficiently salty.)
Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles.
Serve with chilis, sliced green onions, or cilantro on top if you'd like.
Red Curry Paste - Look for red curry paste in the international aisle at most grocery stores or at Asian markets. Brands made in the U.S. tend to be less spicy than those imported from Thailand, so be sure to adjust the amount you use accordingly. You can also sub green or yellow curry paste in this soup.
Oil - Any type of cooking oil (vegetable, peanut, canola, or sunflower for example) will work. However, coconut oil gives this dish even more authentic flavor. If you are using regular coconut milk, open the can carefully and you may notice that it has separated into a thick layer of coconut cream / oil on top and a thinner layer of coconut milk on the bottom. In this case, use a tablespoon of that thick layer on top as the "oil" to start your curry. You'll be rewarded with even more rich coconut flavor!
Calories: 465kcal | Carbohydrates: 43g | Protein: 30g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 991mg | Potassium: 698mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg