Name: Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 2 tablespoons sesame oil, divided; 1 pound boneless skinless chicken thighs; Freshly ground salt and pepper, to taste; 2 bunches of green onions, white and green parts divided; 2 large carrots, sliced; 6 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 tablespoon yellow curry powder; 1 (15 ounce) can light coconut milk; 6 cups low-sodium chicken broth; 1 tablespoon Thai chili paste (or 1 tablespoon sriracha); ¼ cup low-sodium soy sauce (or substitute coconut aminos or tamari if gluten free); 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise; 6 bok choy ribs with leaves, coarsely chopped; 1 tablespoon fish sauce; 8 to 10 ounces cooked rice or ramen noodles; ½ cup fresh chopped cilantro; ½ cup torn Thai basil (regular basil will also work); ¼ cup mint leaves, torn; Reserved sliced scallions (green part only); 1 Thai chile, to garnish (can also substitute jalapeno); Lime wedges, for garnishing

Print Recipe· 4.1 from 13 reviews

If you love a bowl of comforting soup that bursts with vibrant flavors, then you’re in for a real treat with this Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe. This dish brings together tender shredded chicken, creamy coconut milk, fragrant curry spices, and a fresh medley of herbs, creating a heartwarming, slightly spicy soup that feels like a hug in a bowl. Perfect for chilly evenings or when you want something both nourishing and exciting, this recipe balances rich textures and aromatic tastes beautifully.

Ingredients You’ll Need

Inside a deep white pot, there is a mix of sliced orange carrots and chopped light green scallions. The vegetables sit mostly on one side of the pot, showing some browning bits on the beige interior of the pot. A wooden spatula lies inside the pot on the right side, touching the vegetables. Around the pot, on a white marbled surface, there are a few scattered pieces of sliced green onions and a knife with a light wood handle near the top left. A gray and white striped cloth peeks out from the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to making this Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe truly shine. Each item plays a vital role — from the curry powder that lends warmth to the fresh herbs that add brightness, to the coconut milk that provides creamy richness.

Sesame oil (2 tablespoons): Adds a subtle nutty depth and helps brown the chicken perfectly.
Boneless skinless chicken thighs (1 pound): Juicy and tender, chicken thighs hold up better than breast meat in slow soups.
Salt and pepper: Essential for seasoning and enhancing all the flavors.
Green onions (2 bunches): The white parts offer a mild onion flavor for cooking, while the green tops brighten the garnish.
Carrots (2 large): Sliced for natural sweetness and added texture.
Garlic (6 cloves, minced): A must for aromatic depth and savoriness.
Fresh grated ginger (1 tablespoon): Brings a fresh, zesty kick to the base.
Yellow curry powder (1 tablespoon): The heart of the soup’s warm and earthy flavor profile.
Light coconut milk (1 15-ounce can): Provides creamy richness without overpowering the curry.
Low-sodium chicken broth (6 cups): The flavorful liquid foundation of the soup.
Thai chili paste (1 tablespoon): Adds a perfect balance of heat and complexity (sub with sriracha if you like).
Low-sodium soy sauce (¼ cup): Contributes a savory umami boost (coconut aminos are a great gluten-free alternative).
Lemongrass stalks (2 stalks): Infuse a subtle citrusy note that brightens the broth.
Bok choy ribs with leaves (6 pieces): Adds freshness and a tender bite to the soup.
Fish sauce (1 tablespoon): Boosts depth and authentic Asian flavor nuances.
Cooked rice or ramen noodles (8-10 ounces): The comforting base for serving the soup.
Fresh cilantro (½ cup, chopped): Brings a lively herbal brightness to the final dish.
Thai basil (½ cup, torn): Offers a lovely aromatic minty note (regular basil works too).
Mint leaves (¼ cup, torn): Adds refreshing coolness as a garnish.
Reserved scallions (green part only): For a crisp, fresh crunch on top.
Thai chile or jalapeno (1): A spicy garnish for those who dare to add heat.
Lime wedges: To squeeze over just before devouring, providing a burst of zesty acidity.

How to Make Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe

Step 1: Brown the Chicken

Start by heating 1 tablespoon of sesame oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken thighs generously with salt and freshly ground pepper. Place them in the pot and brown both sides until golden, creating a beautiful crust that locks in flavor. Don’t worry about cooking the chicken all the way through here — just focus on that enticing color and aroma. Then, transfer the chicken to a plate and set aside.

Step 2: Build the Soup Base

With the same pot, add the remaining tablespoon of sesame oil. Toss in the white parts of the green onions and the sliced carrots, sautéeing them for 4 to 5 minutes until they soften and release their sweetness. Next, stir in minced garlic, freshly grated ginger, and yellow curry powder — cook just about 30 seconds until those fragrant spices bloom beautifully. Pour in the coconut milk and chicken broth, followed by Thai chili paste and soy sauce for that savory, slightly spicy punch.

Step 3: Simmer with Lemongrass and Chicken

Add the browned chicken thighs back into the pot along with the halved and trimmed lemongrass stalks. Bring everything to a gentle boil, then lower the heat to a medium-low simmer. Let it cook uncovered for 20 to 25 minutes, allowing the flavors to meld and the chicken to finish cooking thoroughly while infusing the broth with citrusy lemongrass goodness.

Step 4: Shred Chicken and Add Greens

Remove the chicken from the pot using a slotted spoon and transfer it to a cutting board. Take two forks and shred the meat into bite-sized pieces. Before adding the chicken back to the soup, fish out and discard the lemongrass stalks. Stir the shredded chicken back in along with coarsely chopped bok choy and fish sauce, letting it simmer another 5 to 10 minutes until the bok choy is tender and the soup is bursting with layers of flavor.

Step 5: Serve with Noodles and Herbs

Place cooked rice or ramen noodles in shallow bowls and ladle the vibrant, aromatic soup on top. Then generously sprinkle with fresh chopped cilantro, torn Thai basil, mint leaves, sliced green scallions, and a sliced Thai chile if you like an extra kick. Don’t forget the lime wedges — a squeeze of fresh lime juice right before eating brightens everything beautifully.

How to Serve Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe

A large white pot is filled with a noodle soup that has three main visible layers: at the bottom is a clear broth with a light golden color, floating on top are soft white flat noodles loosely piled in the center, and scattered all around are bright green bok choy leaves, small orange carrot slices, light green celery chunks, and small pieces of cooked light brown chicken. The soup is garnished with finely chopped green onions and sprinkled with fresh green cilantro leaves, and there is a wooden spoon resting on the right side inside the pot. The pot is placed on a white marbled surface with a blue striped cloth under the right handle, a halved lime and some basil leaves are near the top left corner, and some sliced green onions are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where this soup truly comes alive. The combination of fresh cilantro, Thai basil, and mint adds a refreshing herbal complexity that contrasts the warm coconut and curry broth perfectly. Adding a Thai chile or jalapeno slice on top provides exciting heat. Finally, finishing each bowl with a fresh lime wedge to squeeze over just before eating elevates all the flavors with a lively citrus pop.

Side Dishes

Pair this soup with simple sides that won’t overwhelm it, like a crisp cucumber salad or light vegetable spring rolls. Steamed jasmine rice or a crusty baguette also make excellent companions, soaking up every last drop of the delicious broth. These sides allow the soup’s rich flavors and textures to remain front and center on your plate.

Creative Ways to Present

For a casual gathering, serve the soup family-style in a large, rustic bowl with bowls of fresh herbs, chilis, and lime wedges on the side so everyone can customize to taste. For a fancier occasion, ladle the soup into individual bowls topped elegantly with microgreens and a twist of lime zest. You can even wrap the lemongrass stalks in cheesecloth for easy removal if serving buffet-style, ensuring the broth remains clear but flavorful.

Make Ahead and Storage

Storing Leftovers

This Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container and remember to keep fresh herbs and lime wedges separate so they don’t wilt or lose flavor before you serve the leftovers.

Freezing

You can freeze this soup, but it’s best to do so before adding fresh herbs and noodles. Place the cooled soup in freezer-safe containers, leaving some room for expansion. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the fridge.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. Add fresh herbs, noodles, and lime wedges just before serving to keep everything bright and fresh. Avoid boiling after adding the herbs to preserve their delicate flavors.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works, but thighs stay juicier and hold their texture better after simmering. If you prefer breast meat, just watch the cooking time closely so it doesn’t dry out.

What type of noodles works best in this soup?

Rice noodles or ramen noodles are fantastic choices. Rice noodles add a light, slightly chewy texture, while ramen noodles give a heartier bite. You can also serve this soup over cooked rice if you prefer.

Is this recipe very spicy?

The heat level can be adjusted easily by controlling the amount of Thai chili paste and fresh chiles. You can omit the chiles altogether for a milder dish or add extra if you love spice.

Can I make this soup vegetarian or vegan?

Yes! Substitute chicken broth with vegetable broth, omit the chicken, and add tofu or mushrooms. Replace fish sauce with soy sauce or tamari for a vegan-friendly version. The flavors will still be wonderfully complex and satisfying.

Why do you use lemongrass in this recipe?

Lemongrass adds a unique citrus aroma and subtle brightness that beautifully complements the richness of the coconut milk and curry. It’s a classic ingredient in Southeast Asian cooking that elevates the soup’s flavor complexity.

Final Thoughts

There is something endlessly comforting and exciting about the Curry Chicken Noodle Soup with Coconut Milk and Fresh Herbs Recipe — it’s a dish that feels cozy and adventurous all at once. Whether you are cooking for yourself on a chilly night or sharing with friends, this soup promises a vibrant taste experience that’s both nourishing and delicious. I can’t wait for you to try it and make it one of your favorite go-to soups!