There is something about a warm bowl of chicken noodle soup on a snowy day that is undeniable. This is a unique spin on the traditional chicken noodle soup recipe. Chicken and vegetables simmer in a delicious chicken broth infused with curry and coconut milk. This Coconut Curry Chicken Noodle Soup comes together in less than an hour and is perfect for sick days or cold winter nights.
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Chicken noodle soup meets coconut curry and it’s love at first sight. The chicken and vegetables are seasoned with an array of flavorful spices and pastes and swim in a light and refreshing broth of coconut milk, lemongrass and chicken broth. Every bite will warm your soul and make you forget there is 10 inches of snow outside your window.
This soup is definitely on the spicier side, which makes it great for clearing out sinuses if you’re sick. The Thai red curry paste brings a ton of heat and carries a punch of flavor. My favorite way to eat this soup is leftover the next day for breakfast. The soup thickens overnight and develops even more flavor. Crack a fried egg on top and you’ve got a hearty, flavorful breakfast that will knock your socks off!
Ingredients for Coconut Curry Chicken Noodle Soup
This soup features spices and pastes from different origins of the world. Thai curry paste originating from Thailand, curry powder originating from India and miso paste originating from China. They all come together in harmony and create balance with hints of lemongrass, coconut milk, ginger and the array of vegetables.
- neutral cooking oil
- yellow onion
- carrots
- sweet potatoes
- garlic cloves
- fresh ginger
- curry powder
- ground turmeric
- salt and pepper to taste
- Thai red curry paste – you can’t go wrong with this brand, it’s my go to!
- red miso paste – if you can only find white miso paste, that’s fine. I chose red miso paste for this recipe because I love the depth of color it adds to the soup and the rich umami flavor.
- coconut milk
- lemongrass – optional but highly recommended.
- chicken breasts – for vegans and vegetarians, you can substitute with plant-based chicken. Wait until you’ve blended the soup to add the plant-based chicken and let simmer for a few extra minutes to let the flavors develop.
- chicken broth – for vegans and vegetarians, you can substitute with vegetable broth.
- dried ramen noodles – you can use any type of rice noodles you like. Udon noodles or wide rice noodles are also great additions to this recipe.
Here’s what else you’ll need:
- large pot or Dutch oven with a lid – this is my all-time favorite Dutch oven. It’s affordable and super high quality. I use it almost every day and it pays for itself.
- stirring spoon
- cutting board and knife
- grater
- medium bowl
- forks to shred chicken
- measuring cups and spoons
How to Make Coconut Curry Chicken Noodle Soup
I love all the various textures and flavors that this soup provides. It’s sweet, spicy, creamy and crunchy and every bite will leave you wanting more and more. This soup couldn’t be easier to make and you’ll have it ready in under an hour.
- Cook the onions, carrots sweet potatoes, garlic and ginger.
- Season with curry powder, turmeric, salt and pepper. Next, add Thai red curry paste, miso paste, coconut milk and lemongrass stalk.
- Pour the chicken broth into the pot and bring to a boil. Cover and let simmer until chicken is cooked.
- Remove chicken and lemongrass from the pot. Use a hand blender to blend half of the soup.
- Cook the ramen noodles in the pureed soup. Meanwhile, shred the chicken breasts.
- Transfer shredded chicken to the pot and stir everything together.
More Cozy Soup Recipes
Please let me know how your Coconut Curry Chicken Noodle Soup turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Coconut Curry Chicken Noodle Soup
There is something about a warm bowl of chicken noodle soup on a snowy day that is undeniable. This is a unique spin on the traditional chicken noodle soup recipe. Chicken and vegetables simmer in a delicious chicken broth infused with curry and coconut milk. This Coconut Curry Chicken Noodle Soup comes together in less than an hour and is perfect for sick days or cold winter nights.
Begin heating a few tablespoons of oil in a Dutch oven or large pot over medium-high heat. Add the onions, carrots and sweet potatoes and cook for about 5 minutes, stirring occasionally. Add the garlic and ginger, stirring to combine. Cook for another 5 minutes.
Season the vegetables with curry powder, turmeric, salt and pepper. Stir well. Next, add the Thai red curry paste, miso paste, coconut milk and lemongrass stalk. Give everything a good stir then add the chicken breasts.
Add the chicken broth, give it a good stir, then bring to a boil. Once boiling, cover with a lid and reduce heat to medium and let simmer for 15 Minutes or when chicken is fully cooked (check that the internal temperature is 165°F).
Remove the chicken breasts from the pot using tongs and transfer to a large bowl. Discard the lemongrass stalk. Use a hand blender to blend about half of the soup mixture (if you don't have one, transfer half of the soup to a blender using a ladle then pour back into the pot).
Raise the heat to high and bring the soup to a boil. Once boiling, add the ramen noodles and cook according to package instructions (it should only take about 5 minutes for the noodles to cook). While the noodles are cooking, shred the chicken using 2 forks.
Transfer the shredded chicken back into the pot, then give everything a good stir. Remove from the heat and serve in bowls with jalapeno slices, lime wedges, fresh cilantro and hot sauce if desired. Enjoy!
Ingredients
Directions
Begin heating a few tablespoons of oil in a Dutch oven or large pot over medium-high heat. Add the onions, carrots and sweet potatoes and cook for about 5 minutes, stirring occasionally. Add the garlic and ginger, stirring to combine. Cook for another 5 minutes.
Season the vegetables with curry powder, turmeric, salt and pepper. Stir well. Next, add the Thai red curry paste, miso paste, coconut milk and lemongrass stalk. Give everything a good stir then add the chicken breasts.
Add the chicken broth, give it a good stir, then bring to a boil. Once boiling, cover with a lid and reduce heat to medium and let simmer for 15 Minutes or when chicken is fully cooked (check that the internal temperature is 165°F).
Remove the chicken breasts from the pot using tongs and transfer to a large bowl. Discard the lemongrass stalk. Use a hand blender to blend about half of the soup mixture (if you don't have one, transfer half of the soup to a blender using a ladle then pour back into the pot).
Raise the heat to high and bring the soup to a boil. Once boiling, add the ramen noodles and cook according to package instructions (it should only take about 5 minutes for the noodles to cook). While the noodles are cooking, shred the chicken using 2 forks.
Transfer the shredded chicken back into the pot, then give everything a good stir. Remove from the heat and serve in bowls with jalapeno slices, lime wedges, fresh cilantro and hot sauce if desired. Enjoy!
Notes
Notes
MAKE IT VEGAN: For vegans and vegetarians, you can substitute chicken breasts with plant-based chicken. Wait until you’ve blended the soup to add the plant-based chicken and let simmer for a few extra minutes to let the flavors develop. Don’t forget to swap chicken broth with vegetable broth!
PRO TIP: If you have soup leftovers, heat them up the next day and add a fried egg on top with a dash of hot sauce. The soup thickens in the refrigerator and develops even more amazing flavor. This is my favorite way to eat the soup!
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