Thai Curry Chicken Noodle Soup

Name: Thai Curry Chicken Noodle Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbs. olive oil; 1 small onion, thinly sliced; 4 garlic cloves, minced; 1 chicken breasts, cut into one inch pieces; 1 tbs. fresh ginger, grated; 1 8 oz. package cremini mushrooms, thinly sliced; 1 jalapeno, thinly sliced in rings; 1 13.5 can coconut milk; 4 tbs. red curry paste; 6 cups chicken broth; 8 oz. rice noodles (vermicelli or banh pho); 1 tbs. fish sauce; 1/2 tsp. salt; 1/2 cup fresh cilantro; 2 limes, for serving

by Sarah Baumeister

4 servings

40 min

Thai curry chicken noodle soup is a great way to have Thai takeout at home. This creamy soup is packed with flavor powerhouses like cilantro, jalapeños, and curry. It’s made even more filling with lots of tender chicken pieces and silky rice noodles.

Although summer is my favorite season, the absolute abundance of soups that come up as a result of fall is one of my favorite food events of the year.

This year, I started off that first gust of cool autumn wind by making a big pot of Thai Curry Chicken Noodle Soup. I love making curry and other Thai dishes because on top of being some of the most delicious and flavorful foods, they are generally filled with veggies!

This soup is so comforting, with its warm red curry, creamy coconut milk, and an abundance of rice noodles.

It’s made even better with loads of fresh Josie’s Organics cilantro and fresh squeezed lime juice on top!

Thai Curry Chicken Noodle Soup

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Recipe details

Yield 4 servings
Time spent: Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min

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Ingredients

2 tbs. olive oil
1 small onion, thinly sliced
4 garlic cloves, minced
1 chicken breasts, cut into one inch pieces
1 tbs. fresh ginger, grated
1 8 oz. package cremini mushrooms, thinly sliced
1 jalapeno, thinly sliced in rings
1 13.5 can coconut milk
4 tbs. red curry paste
6 cups chicken broth
8 oz. rice noodles (vermicelli or banh pho)
1 tbs. fish sauce
1/2 tsp. salt
1/2 cup fresh cilantro
2 limes, for serving

Instructions

In a large soup pot, heat oil on medium-high heat. Add in onions and garlic and saute until translucent. Add in pieces of chicken and saute until just cooked through.
To the pot, add ginger, thinly sliced mushrooms, and sliced jalapenos. Add curry paste and stir to coat.
Turn the heat down to medium-low, and add in can of coconut milk and chicken broth. Stir to combine.
Allow to simmer for 5-10 minutes before adding in the dry rice noodles. Let cook for 5 more minutes
Serve with fresh cilantro and lime wedges.

Comments

Sara Litke on Oct 25, 2020

I was so excited when I came across this recipe because I already had almost all of the ingredients at home. This soup was so quick to throw together and is soooooo delicious! I'm definitely putting it into my fall and winter soup rotation! Thank you for such a great recipe.

2 Reply
Bet33118132 on Feb 15, 2022

you failed to mention when to add the fish sauce?

4 Reply
- Sarah Baumeister on Nov 13, 2023
  
  I apologize, add it with the coconut milk and stock!
  
  Like

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