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Comforting Chicken Curry Noodle Soup for Cozy Nights

Comforting Chicken Curry Noodle Soup for Cozy Nights

This Comforting Chicken Curry Noodle Soup for Cozy Nights is a warm bowl of flavor, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chilies and Fresh Herbs
  • 3 pieces New Mexico Dried Chilies Soaked in hot water
  • 2 leaves Makrut (Kaffir) Lime Leaves Alternatively lime zest
  • 2 pieces Thai Chilies Adjust for spice preference
  • 1/2 bunch Cilantro Leaves and Stems Alternatively parsley
  • 1/2 cup Thai Basil Alternatively parsley
  • 1/2 cup Cilantro
Aromatics and Spices
  • 1 stalk Lemongrass Minced from a jar
  • 2 pieces Shallots Alternatively onions
  • 3 cloves Garlic Garlic powder as alternative
  • 1 tablespoon Fresh Ginger Alternatively jarred ginger
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 1 tablespoon Curry Powder
  • 1 tablespoon Fish Sauce Alternatively soy sauce for vegetarian
  • 1 teaspoon Kosher Salt Sea salt is suitable
Main Ingredients
  • 1 pound Boneless Skinless Chicken Thighs Alternatively chicken breast or tofu
  • 2 tablespoons Neutral Oil Alternatively olive or coconut oil
  • 4 cups Chicken Stock Use vegetable stock for vegetarian
  • 1 can Canned Full-Fat Coconut Milk Light coconut milk for lower fat
  • 1 tablespoon Palm Sugar or Brown Sugar Honey can be a substitute
  • 2 tablespoons Fresh Lime Juice Alternatively lemon juice
  • 8 ounces Fresh Chinese Egg Noodles Instant ramen or spaghetti as alternatives
  • 1/2 cup Sliced Shallots Alternatively fried onions
  • 2 tablespoons Chili Oil Omit for less heat
  • 2 pieces Lime Wedges
  • 1/2 cup Crispy Fried Noodles Alternatively tortilla strips

Equipment

  • Pot
  • Blender

Method
 

Preparation
  1. Soak the New Mexico dried chilies in hot water until pliable, then blend with a bit of water to create a chili paste.
  2. Heat neutral oil in a pot over medium heat. Add shallots, garlic, and ginger, cooking until fragrant.
  3. Add the chili paste, turmeric, ground coriander, curry powder, fish sauce, and kosher salt, stirring to combine.
  4. Add chicken thighs and cook until no longer pink, about 5-7 minutes.
  5. Pour in chicken stock and coconut milk, bringing the mixture to a simmer.
  6. Stir in palm sugar and fresh lime juice. Adjust seasoning as needed.
  7. Cook the Chinese egg noodles according to package instructions, then drain and set aside.
  8. Serve the soup over the noodles, garnished with cilantro, Thai basil, sliced shallots, chili oil, lime wedges, and crispy fried noodles.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20g

Notes

For a vegetarian option, substitute chicken with tofu and use vegetable stock.

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