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–+ servings
Chicken Curry Noodle Soup

Homemade Chicken Curry Noodle Soup You’ll Crave All Season

This Chicken Curry Noodle Soup features tender chicken and homemade curry paste in a creamy broth, perfect for warming up during chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Paste
  • 4 pieces New Mexico Dried Chilies Remove seeds/stems for milder flavor
  • 5 leaves Makrut Lime Leaves Fresh is preferred
  • 3 pieces Thai Chilies Adjust based on heat preference
  • 1/2 cup Chopped Cilantro Can be replaced with parsley
  • 2 stalks Lemongrass Use fresh when possible
  • 2 pieces Shallots Small onions can serve as an alternative
  • 4 cloves Garlic
  • 1 inch Fresh Ginger Avoid dried ginger
  • 1 teaspoon Turmeric
  • 1 tablespoon Ground Coriander
  • 2 tablespoons Curry Powder Swap for a preferred blend
  • 1 tablespoon Fish Sauce Replace with soy sauce for vegetarian option
  • 1 teaspoon Kosher Salt Adjust to taste
For the Soup
  • 1 pound Boneless Skinless Chicken Thighs Chicken breast can be used
  • 2 tablespoons Neutral Oil Vegetable or canola oil works
  • 4 cups Chicken Stock Homemade is best
  • 1 can Canned Coconut Milk Full-fat recommended
  • 1 tablespoon Palm Sugar Brown sugar can substitute
  • 2 tablespoons Fresh Lime Juice
  • 8 ounces Fresh Chinese Egg Noodles Can substitute with chow mein or ramen

Equipment

  • food processor
  • Large saucepan
  • Bowl

Method
 

Step-by-Step Instructions
  1. Soak the New Mexico dried chilies in hot water for about 10-15 minutes until soft.
  2. Blend the softened chilies with fresh cilantro, shallots, garlic, ginger, lemongrass, turmeric, ground coriander, curry powder, and fish sauce until smooth.
  3. In a large saucepan, heat neutral oil and brown the chicken thighs for 5-7 minutes.
  4. Stir in the blended curry paste and sauté for 4-5 minutes until aromatic.
  5. Add chicken stock, coconut milk, palm sugar, and fish sauce; bring to a simmer and cover for 20-25 minutes.
  6. Squeeze in fresh lime juice and season with kosher salt to taste.
  7. Cook the fresh egg noodles in boiling water according to package instructions for 4-6 minutes.
  8. In serving bowls, place noodles and ladle hot chicken curry soup over them, adding desired toppings.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For best results, prepare the curry paste in advance and keep fresh ingredients on hand for maximum flavor.

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