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curry chicken noodle soup in a bowl with chopsticks

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!

Course Dairy Free, Dinner, Gluten Free, Lunch
Cuisine Asian
Keyword chicken curry noodle soup, curry chicken noodle soup, one pot
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 352 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 1 1/2 tablespoons toasted or dark sesame oil, divided
  • 1 pound boneless skinless chicken thighs
  • Freshly ground salt and pepper
  • 6 cloves garlic, minced
  • 2 bunches of green onions, white and green parts divided
  • 2 large carrots, sliced
  • 1 tablespoon freshly minced or 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 ½ tablespoon sriracha works too)
  • ¼ cup gluten free low sodium soy sauce or coconut aminos
  • 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
  • 6 bok choy ribs with leaves, coarsely chopped
  • 1 tablespoon fish sauce
  • 8 ounces rice noodles
  • For serving:
  • ½ cup fresh chopped cilantro
  • ½ cup torn Thai bail (regular basil will also work)
  • 1/3 cup mint leaves, torn
  • Green onion (just the green part of the onion)
  • 1 thai chile, to garnish (can also sub jalapeno)
  • Lime wedges, for garnishing


  1. 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.
  2. In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
  3. After 25 minutes, use a slotted spoon to remove 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 and discard. If you'd like to add rice noodles, now is the time to do so; add them to the pot along with the shredded chicken, bok choy and fish sauce and simmer for 10 more minutes or until rice noodles are nice and tender.

  4. Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile and a fresh squeeze of lime.

Recipe Notes

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).

Nutrition Facts
Curry Chicken Noodle Soup
Amount Per Serving (1 serving (based on 6))
Calories 352 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 5.2g33%
Carbohydrates 35.9g12%
Fiber 0.9g4%
Sugar 1.7g2%
Protein 21.1g42%
* Percent Daily Values are based on a 2000 calorie diet.