Creamy Thai Curry Noodle Soup
Curry Noodle Soup: savor this creamy, Thai-inspired recipe in under 30 minutes. Loaded with tender chicken, rich coconut milk, and aromatic spices for a satisfying meal.
Ingredients
- 1 tbsp coconut oil
- 1 large shallot, thinly sliced
- 3 tbsp minced fresh ginger
- 4 cloves garlic, minced
- 2 tbsp red or yellow curry paste
- 1/2-1 tsp red pepper flakes
- 4 cups broth of choice
- 1 (14 oz.) can light coconut milk
- 2 tbsp coconut aminos
- 1 ½ lb boneless skinless chicken breasts or thighs, cut into bite-sized cubes
Instructions
- Cook noodles/pasta according to package instructions. Once tender, rinse and set aside.
- Meanwhile, heat oil in a large pot over medium heat. Once hot, add shallot and cook for 1-2 minutes to soften. Add ginger, garlic, curry paste, and red pepper flakes and sauté for 1 minute, until fragrant.
- Add broth, coconut milk, and coconut aminos (or tamari), and bring to a simmer. Once simmering, add the cubed chicken (or tofu) and cook for 5 minutes. Make sure it
- Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/green beans) and cook for another 3-4 minutes until tender.
- Once tender, add the snap peas (or corn) and cook for 1-2 minutes more or until your snap peas reach your desired texture
- Taste the broth and adjust as needed, adding lime juice for brightness (we added 1 Tbsp or 15 ml), more coconut aminos or tamari for overall flavor/saltiness, or more red pepper flakes for heat.
- To serve, divide noodles between serving bowls and ladle the soup over the top. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all optional).
Notes
- Simmer, don't boil, your chicken: if the broth is boiling vigorously, your chicken will become tough and chewy. I once had a batch turn out rubbery, and realized the heat was too high.
- Taste and adjust: the beauty of this curry noodle soup is its adaptability. Adjust the lime, coconut aminos, or red pepper flakes to your preference before serving.
- Storage: Store leftover soup and noodles separately in the refrigerator for up to 3-4 days. Freezing the soup without noodles can extend its life up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Taste and adjust: the beauty of this curry noodle soup is its adaptability. Adjust the lime, coconut aminos, or red pepper flakes to your preference before serving.
- Storage: Store leftover soup and noodles separately in the refrigerator for up to 3-4 days. Freezing the soup without noodles can extend its life up to 1 month. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.