Asian Comfort Food Coconut Curry Chicken Noodle Soup Recipe

Indulge in this creamy, aromatic Coconut Curry Chicken Noodle Soup, a comforting Asian-inspired dish bursting with flavor! Chicken simmered to perfection in a rich, homemade broth forms the base of this easy-to-make recipe. Infused with fragrant Thai curry paste and luscious coconut milk, this soup is customizable to your spice preference. Served without added salt or soy sauce (served on the side for individual preference), it's a healthy and delicious option perfect for a light lunch or satisfying dinner. Inspired by the culinary traditions of [mention specific Asian countries if known from zwt-9 reference], this recipe highlights the common use of coconut milk and delivers a taste of authentic Asian flavors.

Prep Time 30 mins
Cook Time 65 mins
Calories 874.4 kcal
Protein 64g
Rating 4.5 (6 Reviews)
Asian Comfort Food Coconut Curry Chicken Noodle Soup 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Comfort Food Coconut Curry Chicken Noodle Soup

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How to Make Asian Comfort Food Coconut Curry Chicken Noodle Soup

  1. Rinse 1.5 lbs boneless, skinless chicken thighs and place in a large stockpot or Dutch oven.
  2. Cover chicken with 8 cups of water and bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 45 minutes.
  3. Remove chicken from pot and transfer to a large bowl. Allow to cool completely.
  4. While chicken cools, prepare the vegetables: Peel and chop 1 large onion into 1-inch pieces. Peel and thinly slice 2 large carrots into 1/4-inch coins.
  5. Once the chicken stock has cooled, skim off any fat or foam from the surface and discard.
  6. Strain the stock through a fine-mesh sieve and return the clear broth to the stockpot.
  7. Once the chicken is completely cool, remove the skin and discard. Shred the chicken meat and set aside.
  8. Add 2 (13.5 oz) cans of full-fat coconut milk, the chopped onion, carrot coins, and 1/4 cup Thai green curry paste to the stockpot.
  9. Stir well to combine all ingredients.
  10. Taste the soup and adjust the amount of curry paste to your desired level of spiciness.
  11. Over low heat, bring the soup back to a gentle simmer. Cook for 20 minutes.
  12. While the soup simmers, cook 8 oz rice noodles according to package directions. Drain well, rinse with cold water, and set aside.
  13. If using, add 1 cup of snow peas to the soup during the last minute of cooking.
  14. Remove the soup from heat. Ladle the soup over the noodles in individual bowls. Garnish as desired (fresh cilantro, lime wedges, etc.) and serve immediately with a small dish of soy sauce on the side.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

230g

Fat

118g

Carbs

29g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Fruit Pasta Poultry Nuts Chicken Comfort Food Coconut Meat Whole Chicken Pasta Rice And Grains Taste Mood 4 Hours Or Less