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5.0 from 33 votes

Coconut Curry Chicken Noodle Soup

This Coconut Curry Chicken Noodle Soup is hearty and healthy. It's light, full of great ingredients, and most importantly - delicious! Once you've gathered all your ingredients, this soup comes together easily and quickly.

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

Ingredients

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

  • Note that cans of unsweetened coconut milk found in ethnic section of grocery stores is different from coconut milk in cartons. 
  • Leftover noodles and soup may be stored in separate airtight containers, and reheated the next day. Noodles may need a sprinkle of water to loosen before reheating.
  • If you enjoyed this recipe, please come back and give it a rating :) 

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: 6Serving

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.