Best 2 Coconut Curry Chicken Noodle Soup Recipes

Immerse yourself in a symphony of flavors with our delectable Coconut Curry Chicken Noodle Soup, a culinary masterpiece that harmonizes the richness of coconut milk with the aromatic warmth of curry. This comforting soup is a symphony of textures, featuring tender chicken, vibrant vegetables, and springy noodles swimming in a creamy, flavorful broth. Each spoonful promises a delightful fusion of savory, sweet, and spicy notes, making it a perfect meal for any occasion.

Our recipe collection offers a diverse range of culinary creations, catering to various dietary preferences and skill levels. Explore the classic Coconut Curry Chicken Noodle Soup recipe, a timeless favorite that embodies the essence of this dish. For a vegetarian twist, try our equally satisfying Vegetable Coconut Curry Noodle Soup, bursting with fresh vegetables and aromatic spices.

If you're seeking a low-carb alternative, our Coconut Curry Chicken Zoodle Soup is a game-changer, featuring zucchini noodles that provide a delightful crunch. For a gluten-free option, our Coconut Curry Chicken Rice Noodle Soup is a delectable choice, offering a symphony of flavors and textures.

Indulge your taste buds with our creamy Coconut Curry Shrimp Noodle Soup, where succulent shrimp take center stage, or embark on a flavorful journey with our Coconut Curry Tofu Noodle Soup, a plant-based delight that bursts with umami-rich flavors.

Each recipe offers a detailed ingredient list, step-by-step instructions, and helpful tips to guide you through the cooking process. Whether you're a seasoned chef or a culinary novice, our recipes are designed to make your cooking experience enjoyable and rewarding.

So, gather your ingredients, let your creativity shine, and embark on a culinary adventure with our Coconut Curry Chicken Noodle Soup and its delightful variations. Prepare to tantalize your taste buds and create a culinary masterpiece that will leave your family and friends craving for more.

Let's cook with our recipes!

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

Spicy coconut broth mixed with noodles and leftover chicken (I like to use rotisserie chicken) is topped with cilantro, red onions, and a squeeze of lime juice. It will be a lot of noodles to broth (it's like a combo of stew and soup) so add less noodles if you want it to be more soupy.

Provided by andrea

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
3 ½ tablespoons sambal oelek
2 pounds shredded cooked rotisserie chicken
8 cups chicken broth
6 cups sliced kale
1 (13.5 ounce) can coconut milk
salt to taste
1 (8 ounce) package thin rice noodles (bean threads)
1 cup chopped fresh cilantro
½ red onion, cut into wedges
1 lime, cut into wedges

Steps:

Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk; bring to a simmer. Cook until kale is wilted, 1 to 2 minutes; remove from the heat.
Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.

Nutrition Facts : Calories 443 calories, Carbohydrate 27.2 g, Cholesterol 47.2 mg, Fat 31.1 g, Fiber 1.6 g, Protein 13.7 g, SaturatedFat 13.3 g, Sodium 1080.9 mg, Sugar 2.4 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic chicken, vegetables, and coconut milk.
Don't be afraid to adjust the spices: The amount of curry powder and red pepper flakes you use is up to your personal preference. If you like a milder soup, start with a small amount and add more to taste. If you like a spicier soup, add more curry powder and red pepper flakes.
Don't overcook the chicken: Overcooked chicken is tough and chewy. Cook the chicken just until it is cooked through, about 10-12 minutes.
Use a good quality coconut milk: Coconut milk is the key ingredient in this soup, so it's important to use a good quality brand. Look for coconut milk that is unsweetened and has a high fat content (at least 60%).
Serve with your favorite toppings: This soup is delicious on its own, but you can also serve it with your favorite toppings, such as shredded chicken, chopped cilantro, or a dollop of sour cream.

Conclusion:

Coconut curry chicken noodle soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It's also a great way to use up leftover chicken. The combination of coconut milk, curry powder, and red pepper flakes gives the soup a unique and flavorful taste. This soup is sure to be a hit with your family and friends.