Coconut Curry Chicken Soup with Rice Noodles Recipe

Warm, fragrant, and full of bold flavors, coconut curry chicken soup with rice noodles is the ultimate comfort food. This Thai-inspired dish combines creamy coconut milk, tender chicken, aromatic spices, and silky rice noodles to create a satisfying meal that’s perfect for any occasion. It’s surprisingly quick to make and can be easily customized to suit your taste preferences.

Ingredients

For the Base:

1 tablespoon coconut oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons red curry paste

For the Soup:

4 cups chicken broth
1 can (13.5 oz) coconut milk
2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar (optional)
Juice of 1 lime

Noodles and Vegetables:

8 oz rice noodles (thin or medium-width)
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup baby spinach or bok choy

Garnish (optional):

Fresh cilantro or Thai basil
Sliced red chili or chili flakes

Step-by-Step Instructions

Step 1: Prepare the Aromatics

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Add the onion and sauté for 3–4 minutes, until softened.

Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.

Add the red curry paste and cook for another 1–2 minutes to release its aroma.

Step 2: Build the Broth

Pour in the chicken broth and coconut milk, stirring to combine.

Add the fish sauce, soy sauce, and brown sugar (if using). Stir well.

Bring the mixture to a gentle simmer.

Step 3: Cook the Vegetables

Add the sliced bell pepper and mushrooms to the pot.

Simmer for 5–7 minutes, until the vegetables are tender but still vibrant.

Step 4: Prepare the Rice Noodles

Cook the rice noodles according to the package instructions. Drain and set aside.

If the noodles stick together, toss them with a small amount of sesame or neutral oil.

Step 5: Add Chicken and Greens

Stir in the cooked chicken and simmer for 2–3 minutes, until heated through.

Add the spinach or bok choy and cook for 1–2 minutes, just until wilted.

Step 6: Assemble and Serve

Divide the cooked rice noodles into serving bowls.

Ladle the hot soup over the noodles, ensuring an even distribution of chicken and vegetables.

Garnish with fresh cilantro, Thai basil, red chili slices, and a squeeze of lime juice.

Serving and Storage Tips

Serving Suggestions:

Pair with prawn crackers or Thai spring rolls for a complete meal.
Add a drizzle of chili oil or a sprinkle of crushed peanuts for extra flavor.

Storage Tips:

Refrigerate: Store soup (without noodles) in an airtight container for up to 3 days. Add fresh noodles when reheating to prevent them from becoming mushy.
Freeze: Freeze the broth (without noodles or greens) for up to 2 months. Thaw, reheat, and add fresh noodles and vegetables before serving.

Helpful Notes

Protein options

: Swap chicken for shrimp, tofu, or even chickpeas for a vegetarian version.

Spice level

: Adjust the heat by adding more or less red curry paste. For extra kick, toss in sliced chili or a spoonful of chili garlic sauce.

Creamy consistency

: If you prefer a thicker broth, simmer the soup longer to reduce it slightly.

Broth boost

: Enhance the soup’s flavor with a teaspoon of lemongrass paste or a few lime leaves.

Noodle choice

: Stick with rice noodles for authenticity, but you can use egg noodles or even zucchini noodles for a twist.

Tips from Well-Known Chefs

Chef Jet Tila recommends blooming the curry paste in oil for maximum flavor before adding liquid ingredients.
Chef Nigella Lawson advises using fresh lime juice as the final touch to brighten the dish and balance the richness of coconut milk.
Chef Yotam Ottolenghi suggests adding a handful of fresh herbs like mint or Thai basil for a fragrant, authentic finish.

Frequently Asked Questions

1. Can I use green curry paste instead of red?

Yes, green curry paste works well, but the flavor profile will be slightly different—spicier and more herbal.

2. What if I don’t have fish sauce?

Substitute with soy sauce or tamari for a similar salty depth of flavor.

3. How do I prevent coconut milk from curdling?

Use full-fat coconut milk and avoid boiling the soup; simmer it gently instead.

4. Can I use dried mushrooms?

Yes, rehydrate dried mushrooms in warm water before adding them to the soup for an earthy flavor.

5. What vegetables can I add?

Zucchini, snap peas, or broccoli are excellent additions to this soup.

6. How do I make it gluten-free?

The recipe is naturally gluten-free if you use rice noodles and gluten-free soy sauce or tamari.

7. Can I prepare this soup ahead of time?

Yes, make the broth and store it separately from the noodles and greens. Combine fresh ingredients when ready to serve.

8. What type of chicken is best?

Rotisserie chicken is convenient, but you can also use poached or leftover grilled chicken for this soup.

9. How do I make the soup richer?

Add a dollop of coconut cream or a tablespoon of peanut butter for a creamier, richer texture.

10. Can I make this soup vegetarian or vegan?

Absolutely! Use vegetable broth, tofu, or chickpeas, and replace fish sauce with soy sauce or tamari.