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curried chicken soup with noodles, shredded chicken, red chiles and fresh cilantro

Curried Coconut Chicken Soup with Noodles

  • Author: Spicepaw
  • Total Time: 55 minutes
  • Yield: Serves 3-4 1x


This is curried coconut chicken soup is spiced up with Thai yellow curry, ginger and garlic. Served over noodles with fresh coriander. A spicy noodle soup for those under the weather. #soup #noodles #chicken #asianrecipes #curry


  • 2 chicken thighs
  • 2 L chicken broth
  • 5 cm -7 cm/2-3 in ginger (peeled and sliced)
  • 57 garlic cloves (crushed)
  • 2 tbsp chopped shallots
  • 1 tbsp yellow curry paste (use whichever is your favorite or try mine)
  • 200 ml/6.8 oz coconut milk
  • 13 tsp fish sauce (to taste)
  • 13 tsp freshly squeezed lime juice (to taste)
  • 13 tsp sugar (to taste)
  • cilantro
  • peanuts (crushed)
  • chopped red chilis (optional)
  • fresh egg noodles or cooked rice noodles


  1. In a large pot, boil 2 liters of chicken broth with ginger, crushed garlic, sliced shallots and chicken thighs.
  2. Bring to a boil then turn down the heat, partially cover and cook on a medium simmer for 30 min.
  3. When chicken thighs are cooked, turn off the heat and remove chicken thighs.  Set aside and allow both broth and chicken to cool.
  4. Once cool, shred the chicken and set aside for later.
  5. Puree the broth using a hand blender or regular blender.
  6. Return to stove and heat on medium flame.
  7. Add yellow curry paste and coconut milk then cook on a medium simmer for about 5 minutes.
  8. Remove from heat.
  9. Add sugar, lime juice, and fish sauce to taste.
  10. Spoon broth over cooked freshly made egg noodles.
  11. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro.
  12. Add a dash of chili oil or chopped red chilis if you are feeling spicy.
  • Prep Time: 10
  • Cook Time: 45
  • Category: Soup, Noodles
  • Method: simmering
  • Cuisine: Asian

Keywords: Chicken, soup, noodles, Thai yellow curry, Asian recipes

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