Coconut Curry Chicken Noodle Soup

Coconut curry chicken noodle soup

This morning was one of those rare mornings when I actually got up early and spent a good amount of quiet time before hitting the ground running.

Usually, I growl silently at my alarm clock, snooze it to the very last nanosecond before the day takes over. So it was awesome to actually sit down with my morning decaf (not a typo) and quietly read and journal.

Journaling has been so hit and miss for my adult life. I have one for myself which I sometimes scribble in. Then I have one for each of The Littles where I attempt to write more legibly and thoughtfully. Sadly, it’s been embarrassingly too long since my last journal entry for the boys. Like, they’ve each grown a head taller since the last note.

I love jotting down the precious things little things. Things that make me laugh, smile, and things I don’t ever want to forget. The dailies of life have a habit of getting in our way, and I just want to record and take snapshots of allthethings. Thoughts, words, actions… the sweet mundanes that become fond memories.

Now, off the nostalgic and onto food.  It’s what you came here for, so here we go: Coconut Curry Chicken Noodle Soup. Chewy, toothsome, thick rice noodles. We’re off to a ravishing start.

Wide cut Rice Noodles

I grew up on all sorts of noodles, and rice noodles were one of my childhood faves. This Thai inspired chicken noodle soup makes delicious use of wide-but rice noodles, which can usually be found these days in the ethnic aisles of major grocery stores. I’ve also found these Taste of Thai wide-cut rice noodles when I’d rather online-shop. Rice noodles have a beautifully chewy bite and works wonders in flavorful broths. It also happens to be gluten-free.

And about this broth. It’s superbly flavorful, infused with the goodness of coconut milk and fragrant curry. Because it’s made with coconut milk, it’s perfect for those with dairy sensitivities This succulent broth is light, savory, and slurp-worthy.

Healthy ingredients for your curry noodle soup

We add in our gorgeous greens: fresh spinach leaves, snow peas, green onions, and cilantro.

For the chicken, you could either cook up chicken breasts and shred them, or simply use rotisserie chicken from the store. That’s my preference, as it’s healthy and tastes great.

Add some aromatic spices and splashes of fresh lime and you’re eating happy. This meal comes together quickly once you’ve gathered your ingredients.

Healthy, nutritious, and chock full of flavor…we hope this will become a family favorite for you, as it has for us.

Try this 3-Ingredient Thai Iced Coffee, Too:

Coconut Curry Chicken Noodle Soup

5 from 10 ratings

Print Pin SaveSaved

This Coconut Curry Chicken Noodle Soup is hearty and healthy. It's light, full of great ingredients, and most importantly - delicious! Once you've gathered all your ingredients, this soup comes together easily and quickly.

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Servings: 6

Author: Amy Dong

Ingredients  

1x2x3x

• 2 TB olive oil
• half of a large onion, thinly sliced
• 2 tsp red curry paste, found in ethnic aisle of grocery stores
• 1 ½ tsp yellow curry powder
• ½ tsp ground tumeric
• ½ tsp ground coriander
• 2 cloves garlic, minced
• 6 cups regular chicken broth
• 1 can, 13.5 unsweetened coconut milk (found in ethnic aisle of grocery stores)
• 1 lb cooked chicken breast, shredded (I use rotisserie for ease)
• ½ cup green onions, chopped
• 2 TB sugar
• 2 TB Asian fish sauce, Asian aisle of major grocery stores
• table salt and freshly ground black pepper, to taste
• ½ lb snow peas, ends trimmed
• 3 cups fresh spinach leaves
• 1 5 3/4 oz package dry, wide-cut rice noodles (pad Thai noodles will work)

Instructions

• In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
• Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
• Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
• Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
• Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately. 

Notes

Note that cans of unsweetened coconut milk found in ethnic section of grocery stores is different from coconut milk in cartons. 

Leftover noodles and soup may be stored in separate airtight containers, and reheated the next day. Noodles may need a sprinkle of water to loosen before reheating.

If you enjoyed this recipe, please come back and give it a rating 🙂 

Click here to add your own private notes.

Nutrition (per serving)

Calories: 521kcal | Carbohydrates: 51.4g | Protein: 33.5g | Fat: 21.3g | Saturated Fat: 12.9g | Cholesterol: 60.1mg | Sodium: 1557.4mg | Fiber: 11.5g | Sugar: 6.9g

Course: Dinner, Main

Cuisine: Asian American

Diet: Gluten Free

Method: Stovetop

Comforting soups ‘n stews

1. Easy Morrocan Chicken Soup. This soup is a fantastic way to twist up the usual chicken soup! Infused with savory flavors and comes together quickly. Healthy and scrumptious for any weeknight meal.

2. Hearty, Healthy Chicken Noodle Soup. I do realize everyone has their chicken noodle soup rendition, but this one is by far the BEST homemade chicken noodle soup we’ve ever had the privilege of slurping up. No corner cutting here. Perfect for chilly nights or for fending off the flu.

3. One Pot Asian Pasta. This easy One-Pot meal is inspired by my daddy, who made quick noodle soups like this on a nearly daily basis. It’s healthy, tasty, and wonderful for busy weeknights.