Best 2 Coconut Curry Chicken Noodle Soup Recipes

Coconut curry chicken noodle soup is a delicious and flavorful dish that is perfect for a cold day. It is made with a combination of coconut milk, curry paste, chicken broth, chicken, vegetables, and noodles. The soup is creamy and flavorful, with a slightly spicy kick from the curry paste. It is a relatively easy dish to make, and it can be tailored to your own taste preferences. Whether you like it mild or spicy, this soup is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

Spicy coconut broth mixed with noodles and leftover chicken (I like to use rotisserie chicken) is topped with cilantro, red onions, and a squeeze of lime juice. It will be a lot of noodles to broth (it's like a combo of stew and soup) so add less noodles if you want it to be more soupy.

Provided by andrea

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
3 ½ tablespoons sambal oelek
2 pounds shredded cooked rotisserie chicken
8 cups chicken broth
6 cups sliced kale
1 (13.5 ounce) can coconut milk
salt to taste
1 (8 ounce) package thin rice noodles (bean threads)
1 cup chopped fresh cilantro
½ red onion, cut into wedges
1 lime, cut into wedges

Steps:

Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk; bring to a simmer. Cook until kale is wilted, 1 to 2 minutes; remove from the heat.
Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.

Nutrition Facts : Calories 443 calories, Carbohydrate 27.2 g, Cholesterol 47.2 mg, Fat 31.1 g, Fiber 1.6 g, Protein 13.7 g, SaturatedFat 13.3 g, Sodium 1080.9 mg, Sugar 2.4 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better the soup will taste. Try to use organic vegetables and free-range chicken.
Don't be afraid to adjust the recipe: This recipe is just a starting point. Feel free to add or remove ingredients to suit your taste. For example, if you like spicy food, you could add a serrano pepper or two. If you don't have coconut milk, you could use heavy cream or milk instead.
Make a big batch: This soup is even better the next day, so it's a great make-ahead meal. Double the recipe and freeze half of it for later.

Conclusion:

This coconut curry chicken noodle soup is a flavorful and satisfying meal that's perfect for a cold day. It's also a great way to use up leftover chicken. So next time you're looking for a comforting and delicious soup, give this recipe a try. You won't be disappointed.