Coconut Curry Chicken Noodle Soup Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 3 tablespoons turmeric powder
  • 2 tablespoons shrimp paste
  • 1 (3-inch) piece fresh ginger, minced
  • 4 stalks lemongrass, white part only, sliced
  • 6 shallots, chopped
  • 3 Thai chiles, chopped (or 2 tablespoons chili paste)
  • 2 tablespoons vegetable oil
  • 4 cups chicken stock
  • 1 (14-ounce) can coconut milk
  • 1 ½ pound chicken breast
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 bird's eye chiles, sliced (optional, for additional heat)
  • 1 teaspoon salt
Directions
  1. Make the curry paste by pounding or blending the turmeric, shrimp paste, ginger, lemongrass, shallots, and Thai chilies into a smooth paste.
  2. Heat the oil in a large pot over medium-high heat.
  3. Fry the curry paste for 2-3 minutes until fragrant.
  4. Add the chicken stock and coconut milk. Bring to a simmer.
  5. Add the whole chicken breasts and poach them for 15-18 minutes until cooked through.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Season with the fish sauce, lime juice, bird's eye chiles, and salt.
  8. Cook the rice noodles according to the package directions.
  9. Divide the noodles among 4 bowls. Ladle the soup over the noodles.
  10. Top with basil, mint, and scallions, and serve with lime wedges.