Curry Soup Noodles
Submitted by Kimber
Fresh Chinese noodles nestle in coconut curry broth loaded with tender chicken, red curry paste, turmeric, and fish sauce for a Thai-inspired soup that’s rich, spicy, and ready in 20 minutes.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minThis isn’t your typical chicken noodle soup. Coconut cream reduces down until it splits into oil, then red curry paste blooms in that fat to create an aromatic base. Chicken simmers in coconut milk and chicken broth spiked with turmeric and fish sauce, while fresh noodles stay separate so they don’t get waterlogged. Pour the curry broth over the noodles in each bowl and squeeze fresh lemon over everything.
Chef Tips
- Reduce coconut cream until it splits: Keep stirring over medium-high heat until the cream separates into oil. This step concentrates the coconut flavor and creates the right consistency.
- Use dark meat chicken: Thighs stay tender and juicy in the hot broth. Breast meat dries out and turns rubbery.
- Cook noodles separately: Boiling noodles in their own pot and draining them keeps the soup broth clear and prevents starch from making everything gummy.
- Add lemon juice at the end: Citrus brightens all the rich coconut and curry flavors. Don’t skip this step.
Variations
- Use shrimp instead of chicken for a quicker-cooking seafood version
- Add baby bok choy or spinach with the cabbage for extra greens
- Make it vegetarian with tofu and vegetable broth instead of chicken
Ingredients
Directions
BRING 3 QUARTS of salted water to a boil.
Add noodles; stir to separate strands.
Bring water to a second boil and cook 30 seconds longer.
Pour noodles into a colander.
Rinse thoroughly with running cold water.
Drain.
Shake off excess water.
Distribute among 4 small soup bowls.
In a saucepan, heat the oil and add the garlic; gently sauté until lightly brown.
Add the Simple Red Curry Paste.
Lightly sauté for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil.
Add chicken; sauté lightly and break up the lumps.
Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar.
Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer.
Just before serving add lemon juice. Pour the soup over the noodles.
Top with green onions. Serve hot with a squeeze of lemon juice.
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