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Creamy Coconut Curry Chicken Soup with Rice Noodles

creamy coconut curry chicken soup - featured image
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A rich and comforting soup combining creamy coconut milk, fragrant red curry, tender chicken, and silky rice noodles. Perfect for a quick, cozy dinner with a mild spice and fresh lime brightness.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 4 ounces (about 115 grams) flat rice noodles
  • 3 cups (720 ml) chicken broth
  • 1 small onion, thinly sliced
  • 1 red bell pepper, julienned
  • 1 cup snap peas or green beans, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 kaffir lime leaves, torn (optional)
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • A handful of fresh cilantro or Thai basil, roughly chopped
  • 1 small red chili, thinly sliced (optional for heat)
  • 1 tablespoon neutral oil (canola or vegetable) for sautéing

Instructions

  1. Thinly slice the chicken breasts into bite-sized strips (about 1/4 inch thick). Julienne the red bell pepper, thinly slice the onion, mince garlic, and grate ginger. Tear kaffir lime leaves if using.
  2. Soak or cook the rice noodles according to package instructions, usually soaking in warm water for 10 minutes. Drain and set aside.
  3. Heat 1 tablespoon of neutral oil in a pot over medium heat. Add onion, garlic, and ginger and sauté until fragrant and softened, about 3-4 minutes.
  4. Stir in the red curry paste and toast gently with the aromatics for about 1 minute.
  5. Slowly add the coconut milk and chicken broth, stirring to combine. Add torn kaffir lime leaves. Bring to a gentle simmer over medium-low heat.
  6. Add sliced chicken, red bell pepper, and snap peas. Simmer gently for 8-10 minutes until chicken is cooked and vegetables are tender but vibrant.
  7. Stir in fish sauce and lime juice. Adjust seasoning to taste, adding more fish sauce or lime juice as desired. Add sliced red chili if more heat is preferred.
  8. Turn off heat and gently fold in the softened rice noodles and chopped cilantro or Thai basil. Let warm for about 2 minutes without overcooking.
  9. Serve immediately, garnished with extra herbs or a wedge of lime.

Notes

Toast the curry paste with aromatics to release full flavor. Simmer gently after adding coconut milk to prevent separation. Add noodles off heat to avoid mushiness. Adjust fish sauce and lime juice gradually to balance flavor. If soup thickens on standing, stir in broth or water before reheating.

Nutrition

Keywords: coconut curry chicken soup, rice noodles soup, creamy curry soup, easy chicken soup, Thai inspired soup, quick dinner, gluten-free soup, dairy-free soup

Find it online: https://emmayum.com/creamy-coconut-curry-chicken-soup-with-rice-noodles-easy-recipe/