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–+ servings

Coconut Curry Chicken Noodle Soup

A comforting and flavorful soup that combines tender chicken, rich coconut milk, and fresh vegetables, making it perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 4 ounces rice noodles or mung bean noodles
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 tablespoon neutral cooking oil for frying
  • 1 small onion, finely chopped
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 4 cups low-sodium chicken broth
  • 1 14-ounce can full-fat coconut milk
  • 1/4 cup creamy peanut butter
  • 1 to 2 tablespoons fish sauce adjust to taste
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 cup sliced shiitake mushrooms
  • 1 medium red bell pepper, thinly sliced
  • 2 cups chopped kale or baby spinach
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • to taste fresh basil leaves for garnish
  • 2 to 3 tablespoons chopped roasted peanuts for garnish
  • to taste chili oil optional for serving

Method
 

Preparation
  1. Bring a large pot of water to a boil. Cook the noodles according to package directions, about 3 to 4 minutes. Drain and toss lightly with oil. Set aside.
Cooking
  1. Season the chicken with salt, pepper, and paprika. Heat oil in a large pot over medium-high heat and cook chicken for 6 to 8 minutes until lightly browned. Transfer to a plate.
  2. Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in ginger and garlic and cook for 30 seconds. Add red curry paste and cook for 1 to 2 minutes.
  3. Pour in chicken broth and coconut milk. Whisk in peanut butter until smooth. Add mushrooms, fish sauce, soy sauce, brown sugar, and rice vinegar. Return chicken to the pot and simmer for 8 to 10 minutes.
  4. Stir in bell pepper and kale or spinach. Simmer for 3 to 4 minutes until tender. Remove from heat and stir in lime juice and zest.
Serving
  1. Divide noodles among bowls. Ladle soup over noodles. Garnish with basil, peanuts, green onions, and chili oil if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g

Notes

Store any leftover soup in an airtight container in the refrigerator for about 3 to 4 days. When reheating, add broth or water to thin it out as needed. Adjust the spice level and customize with other proteins or vegetables as desired.

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