Chicken Recipe – Coconut Curry & Rice Noodle Soup

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Inspired by some of my favorite Thai restaurant dishes, this spicy, aromatic and drinkable noodle soup is like sunshine on a gloomy day. Plus, it’s made with fried chicken and Thai staples (available in most supermarkets) like green curry paste, fish sauce, coconut milk, and fresh ginger, making it an almost instant treat. Whether I’m feeling exhausted or just in need of a little comfort, there’s nothing like a bowl of chicken noodle soup, and this is one of my favorite versions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you add them to the broth before serving, they will continue to cook and become too soft.



The soup can be made up to 2 days in advance and refrigerated before adding the rice noodles, chicken, and sides. Heat on the stove over medium-high heat and continue with the recipe.

1. Heat oil in a large saucepan or Dutch oven over medium-low heat. Add the shallot and ginger and cook, stirring frequently, until tender, 3 to 5 minutes. Add the curry paste and cook for a further 1 minute, stirring constantly. Add chicken broth, coconut milk, fish sauce, brown sugar, lemon juice, and turmeric; cook slowly. Cook uncovered for another 5 minutes.

2. Meanwhile, cook rice noodles according to package directions.

3. When serving, taste the soup and adjust ingredients as needed. If necessary, gently reheat the pasta in the microwave. Divide pasta and chicken among serving bowls.

4. Pour over the soup and sprinkle with coriander and spring onions. Serve with sriracha and lime wedges.

Fish sauce is a savory, savory condiment made from anchovies, salt, and water that is often used in East Asian cooking. Adds a rich umami flavor to sauces, marinades and salad dressings. You can find it in most supermarkets.

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