Curry Chicken Noodle Soup
Cozy and nourishing curry chicken noodle soup filled with veggies and simmered in a flavorful coconut milk broth. This one pot curry chicken noodle soup is packed with protein and immune-boosting ingredients for a wonderful lunch or dinner during colder months!
Servings 6 servings
Calories 352cal
Ingredients
- 2 tablespoons sesame oil, divided
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 2 bunches of green onions, white and green parts divided
- 2 large carrots, sliced
- 6 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon yellow curry powder
- 1 (15 ounce) can light coconut milk
- 6 cups low-sodium chicken broth
- 1 tablespoon Thai chili paste (or 1 tablespoon sriracha)
- ¼ cup low-sodium soy sauce (or sub coconut aminos or tamari if gluten free)
- 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
- 6 bok choy ribs with leaves, coarsely chopped
- 1 tablespoon fish sauce
- For serving:
- 8 to 10 ounces cooked rice or ramen noodles
- ½ cup fresh chopped cilantro
- ½ cup torn Thai bail (regular basil will also work)
- ¼ cup mint leaves, torn
- Reserved sliced scallions (green part only)
- 1 Thai chile, to garnish (can also sub jalapeno)
- Lime wedges, for garnishing
Instructions
- Brown the chicken: Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to a plate and set aside.
- Cook the soup: In the same pot, add the remaining 1 tablespoon sesame oil. Immediately white part only of the green onions and carrots. Saute for 4 to 5 minutes until softened, then add in the garlic, ginger, curry powder and cook for 30 seconds until fragrant. Stir in the coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place lemongrass stalks in. Bring to a gentle boil, then reduce heat to medium-low and bring to a gentle simmer for 20 to 25 minutes.
- Shred the chicken: Use a slotted spoon to remove cooked chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks with tongs and discard. Add chicken back to the pot, then stir in the chopped bok choy and fish sauce and simmer for 5 to 10 more minutes until tender.
- Add rice noodles or ramen noodles (or cooked rice) to shallow bowls then ladle soup over. Garnish with some cilantro, mint, thai green basil, scallions, thai chile and a fresh squeeze of lime. ENJOY!
Notes
To make vegetarian: swap the chicken for a can of rinsed, drained chickpeas or a package of cubed, cooked tofu. Then simply use a vegan fish sauce.
To store: store this soup in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze: leave the noodles out if you're planning to freeze this. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. If you’re adding noodles, cook them separately and add them to your reheated soup when you’re ready to serve, or stir them into your hot soup (they cook very quickly).
See the full post for more ways to customize this soup!
Nutrition
Serving: 1serving (based on 6) | Calories: 352cal | Carbohydrates: 35.9g | Protein: 21.1g | Fat: 13.1g | Saturated Fat: 5.2g | Fiber: 0.9g | Sugar: 1.7g