Description
This Homemade Thai Curry Chicken Noodle Soup is a comforting and flavorful dish that combines tender chicken, creamy coconut milk, and fragrant Thai curry paste with fresh vegetables and noodles. Perfect for a cozy meal, this soup delivers a rich, aromatic broth with a balance of spicy, sweet, and tangy flavors, elevated by fresh lime juice and herbs.
Ingredients
Scale
Protein
- 1 pound Chicken Breast (Boneless, skinless, chopped into bite-sized pieces)
Liquids & Broth
- 1 can Coconut Milk (Approximately 13.5 ounces)
- 4 cups Chicken Broth (Low-sodium preferred)
Flavorings & Paste
- 3 tablespoons Curry Paste (Thai red or yellow, adjust based on heat preference)
- 1 tablespoon Lime Juice (Freshly squeezed)
Vegetables & Herbs
- 2 cups Mixed Vegetables (Chopped bell peppers, carrots, and snap peas)
- 1 handful Fresh Herbs (Cilantro and basil for garnish)
Carbohydrates
- 8 ounces Noodles (Rice noodles or egg noodles)
Oils
- 1 tablespoon Oil (for sautéing chicken)
Instructions
- Prepare Ingredients: Chop the chicken breast into bite-sized pieces and set aside. Wash and slice the mixed vegetables, readying them for cooking.
- Sauté Chicken: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped chicken and sauté until browned and cooked through, about 5-7 minutes.
- Add Curry Paste: Stir the curry paste into the chicken and cook for another 1-2 minutes to release the aromatic flavors.
- Add Broth and Simmer: Pour in the chicken broth, stirring and scraping the bottom of the pot to prevent sticking. Bring the mixture to a gentle simmer.
- Incorporate Coconut Milk: Add the coconut milk and stir well, creating a creamy consistency to the soup base.
- Cook Vegetables: Add the prepared vegetables and simmer for about 5 minutes until they become tender but still crisp.
- Cook Noodles: In a separate pot, cook the noodles according to the package instructions. Once cooked, drain and rinse briefly with cold water to stop cooking and prevent sticking.
- Combine Noodles and Soup: Add the cooked noodles into the soup and stir gently to combine all ingredients evenly.
- Add Lime Juice and Adjust Seasoning: Stir in the freshly squeezed lime juice. Taste and adjust seasoning as needed to balance flavors.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro and basil before serving.
Notes
- Adjust the amount and type of curry paste to control the spiciness level.
- Use low-sodium chicken broth to better control the salt content in the soup.
- Rice noodles create a gluten-free option; egg noodles provide a richer flavor but contain gluten.
- Fresh herbs add brightness and can be replaced or supplemented with mint or green onions.
- This soup can be prepared in advance; reheat gently to avoid overcooking noodles.