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Coconut Curry Chicken Noodle Soup
5 from 22 votes

Coconut Curry Chicken Noodle Soup

Coconut Curry Chicken Noodle Soup is a flavorful broth incorporating red and yellow curry spices, turmeric, coriander, and red curry paste in a coconut milk base. Tender shredded chicken, fresh spinach, snow peas, and rice noodles create a vibrant, comforting bowl with layers of spice and creamy texture. This soup offers a hearty yet light meal option, perfect for warming servings.

Prep Time
20 mins
Cook Time
15 mins
Servings: 6
Calories: 521 kcal
Course: Main Course, Dinner
Cuisine: Asian-American Fusion

Ingredients

  • 2 TB olive oil
  • onion thinly sliced, half of a large
  • 2 tsp red curry paste found in ethnic aisle of grocery stores
  • 1 ½ tsp yellow curry powder
  • ½ tsp Turmeric ground
  • ½ tsp ground coriander
  • 2 cloves garlic minced
  • 6 cups chicken broth regular
  • 1 can 13.5 unsweetened coconut milk (found in ethnic aisle of grocery stores)
  • 1 lb chicken breast shredded (I use rotisserie for ease, cooked
  • ½ cup green onions chopped
  • 2 TB sugar
  • 2 TB fish sauce Asian aisle of major grocery stores, Asian
  • salt to taste, table salt, freshly ground black pepper
  • black pepper to taste, table salt, freshly ground black pepper
  • ½ lb snow peas ends trimmed
  • 3 cups spinach fresh leaves
  • 1 rice noodles dry, wide-cut, 5 3/4 oz package, pad Thai noodles will work

Instructions

    Cup of Yum
  1. In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
  2. Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
  3. Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
  4. Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
  5. Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately. 

Notes

  • Use canned unsweetened coconut milk from the ethnic grocery section, which differs from carton coconut milk.
  • Store leftover soup broth and noodles separately in airtight containers to preserve texture.
  • When reheating noodles with soup, add a splash of water to prevent sticking or clumping.

Nutrition Information

Calories 521kcal (26%) Carbohydrates 51.4g (17%) Protein 33.5g (67%) Fat 21.3g (33%) Saturated Fat 12.9g (65%) Cholesterol 60.1mg (20%) Sodium 1557.4mg (65%) Fiber 11.5g (46%) Sugar 6.9g (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 521

% Daily Value*

Calories 521kcal 26%
Carbohydrates 51.4g 17%
Protein 33.5g 67%
Fat 21.3g 33%
Saturated Fat 12.9g 65%
Cholesterol 60.1mg 20%
Sodium 1557.4mg 65%
Fiber 11.5g 46%
Sugar 6.9g 14%

* Percent Daily Values are based on a 2,000 calorie diet.