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Curry Noodle Soup

This Curry Noodle Soup is an easy, family-friendly, weeknight meal that can be on the table in 30 minutes or less! A luscious coconut-curry broth is filled with bright peas, succulent ramen noodles, and tender chicken 
Course Dinner, Main Course, Soup
Cuisine Healthy, Thai
Keyword Curry Noodle Soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 large bowls
Calories 493kcal
Author Chelsea Lords
Cost $7.82

Ingredients

  • 1 tablespoon melted coconut oil
  • 1/2 cup thinly sliced shallots (or use green onions)
  • 1 tablespoon each minced ginger, garlic paste Note 1
  • 2 tablespoons red curry paste Note 2
  • 1 tablespoon yellow curry powder
  • 1 carton (32 oz) chicken stock (4 cups)
  • 1 can (13.5 oz) full-fat coconut milk Note 3
  • 2 tablespoons each regular soy sauce, lime juice
  • 1-1/2 cups frozen peas
  • 2 packets (3 oz. each) instant ramen noodles
  • 2 cups cooked chicken pieces (diced rotisserie or leftover grilled chicken)
  • Optional: 2-3 teaspoons light brown sugar, if needed, cilantro, extra lime wedges, green onions, Sriracha

Instructions

  • OIL AND AROMATICS: Add oil to a large soup pot over medium heat. Thinly slice shallots and add to pot along with ginger and garlic. Sauté until golden, 3-5 minutes. While you get this going, bring a large pot of water to boil for the noodles.
  • SIMMER: Once the shallots are golden, add in curry paste and powder. Stir constantly for 2-4 minutes or until very fragrant -- don't rush this; we're creating the foundation of flavor. Increase heat to medium high and while stirring constantly and scraping the bottom of the pot, gradually add in 1 cup of chicken stock until incorporated. Add in the rest of the chicken stock and the entire can of coconut milk. Stir until smooth.
  • FINISH BROTH: Bring to a simmer. Once simmering, reduce the heat to maintain a gentle simmer and cook (uncovered) for 5 minutes. Add in the frozen peas, soy sauce, and lime juice. Taste and season with salt and pepper. (I typically add 1/4 teaspoon of each.) Here's where you'll want to take a minute to adjust other flavors -- See Note 4.
  • NOODLES: Meanwhile, the water should be boiling. Discard seasoning packets and boil the noodles according to package directions. Drain but do not rinse. Right after draining, use tongs to divide the noodles equally among 4 large soup bowls. Dice the chicken and divide evenly among the 4 bowls (1/2 cup diced chicken per bowl), right on top of noodles.
  • SERVE: When ready to serve, ladle broth and peas right on top of the noodles and chicken. Garnish bowls, if desired, with fresh cilantro, thinly sliced green onions, additional lime wedges, and a drizzle of Sriracha if desired. Enjoy immediately.
  • STORAGE: If you'd like to have this soup for leftovers, keep the noodles and chicken separate from the broth. Combine the two just before eating.

Notes

Note 1: Ginger and garlic: To keep things quick, use refrigerated minced garlic and refrigerated ginger paste.
Note 2: Red curry paste: This provides the main flavor for this soup. You'll likely find it in the international section of your grocery store. Otherwise, purchase at an Asian grocery store or online. If there is a red curry paste you know and love, start there! We've tested both Maesri® and Thai Kitchen® in this recipe. The intensity and flavor of the curry paste will vary a good deal from brand to brand. Add to personal preference and if you aren't sure, start with less since you can always add more later.
Note 3: Coconut milk: The coconut milk really offsets the spice of the curry paste, so be sure to get a full-fat one. (Lite coconut milk won't thicken as nicely and won't offset the spice as well.)
Note 4: Adjusting flavors: After the soup has simmered, it's time to really bring the flavors alive! This is where some taste testing and experimentation come in. Add in extra fresh lime juice, soy sauce, curry paste salt, etc. all to personal preference. You may even need to add in a couple of teaspoons of sugar. The amounts of these ingredients will vary based on the curry paste and coconut milk you used and your personal taste preferences. Salt is hugely important in helping to bring out and enhance existing flavors.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 53.7g | Protein: 24.4g | Fat: 20.7g | Cholesterol: 34.2mg | Sodium: 1308.5mg | Fiber: 5.4g | Sugar: 9g