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chicken curry noodle soup
Main Course, Soup

Chicken Curry Noodle Soup

This chicken curry noodle soup is a take on the Northern Thai Soup: Khao Soi. Tender chicken in a spicy coconut broth with egg noodles with a variety of toppings.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Makes: 4 servings
scale:

Ingredients

Curry Paste

  • 4 New Mexico dried chilies, stem and seeds removed
  • 2 large Makrut (kaffir) lime leaves
  • 2 Thai chilies, stems removed
  • 1/3 cup chopped cilantro leaves and stems
  • 4 inches lemongrass stalk, chopped (use only the tender inne leaves)
  • 2 small shallots, peeled and chopped
  • 5 garlic cloves
  • 1 1/2 inches fresh ginger, peeled and chopped
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons curry powder
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt

Soup

  • 1 lb. boneless skinless chicken thighs, cut into bite sized pieces
  • 2 tablespoons neutral oil
  • 3 cups chicken stock (homemade is best)
  • 2- 15 oz. cans full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 oz palm sugar (or brown sugar)
  • 2 tablespoons fresh lime juice
  • 8 oz fresh Chinese egg noodles

Toppings

  • Sliced Shallots
  • Crispy Shallots
  • Chili Oil
  • Thai Basil
  • Cilantro
  • Lime Wedges
  • Chili Oil

Instructions

  • In a small bowl, soak the dried chilies in very hot water until soft.
  • Combine all the curry paste ingredients in the bowl of a food processor and add the soaked chilies. Process until very smooth.
  • Heat the oil in a heavy bottomed sauce pan over medium-high heat. Add the chicken and cook until browned. Add the curry paste and cook for 4-5 minutes, until the curry paste has darkened.
  • Add the chicken stock, coconut milk, sugar, and fish sauce. Bring the soup to a simmer and then lower the heat. Simmer for 20-25 minutes, until thickened. Add the lime juice and season to taste with salt.
  • While the soup simmers, cook the egg noodles in seasoned boiling water according to package instructions.
  • Divide the noodles among bowls and ladle the chicken and soup broth over the top. Top with desired toppings and serve immediately.

Nutrition

Calories: 858kcalCarbohydrates: 41gProtein: 36gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 1760mgPotassium: 599mgFiber: 2gSugar: 10gVitamin A: 177IUVitamin C: 3mgCalcium: 41mgIron: 3mg