Description
A comforting and flavorful Curry Chicken Noodle Soup made with tender chicken thighs simmered in a fragrant broth of coconut milk, curry powder, and Thai spices, served over noodles and garnished with fresh herbs and lime.
Ingredients
Main 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
For Serving
- 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
Instructions
- Brown the chicken: Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium-high heat. Add the chicken thighs and generously season with salt and pepper. Brown chicken on both sides until golden but not fully cooked. Transfer chicken to a plate and set aside.
- Cook the soup: In the same pot, add the remaining 1 tablespoon sesame oil. Immediately add the white parts of the green onions and sliced carrots. Sauté for 4 to 5 minutes until softened. Add minced garlic, grated ginger, and curry powder; cook for 30 seconds until fragrant. Stir in the coconut milk, chicken broth, Thai chili paste, and soy sauce. Return chicken thighs to the pot and add lemongrass stalks. Bring to a gentle boil, then reduce heat to medium-low and simmer gently for 20 to 25 minutes.
- Shred the chicken: Use a slotted spoon to remove the cooked chicken from the pot onto a cutting board. Discard lemongrass stalks from the pot with tongs. Shred the chicken using two forks, then add it back into the pot. Stir in chopped bok choy and fish sauce. Simmer for an additional 5 to 10 minutes until the bok choy is tender.
- Serve: Place cooked rice or ramen noodles into shallow bowls. Ladle the hot soup over the noodles. Garnish with chopped cilantro, torn mint leaves, Thai basil, reserved green scallions, a sliced Thai chile, and a squeeze of fresh lime. Enjoy immediately.
Notes
- You can substitute the chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Adjust the spiciness by modifying the amount of Thai chili paste or using a milder chili.
- The lemongrass stalks are used for flavor and should be discarded before serving.
- Rice or ramen noodles work equally well; alternatively, cooked rice makes it a hearty soup option.
- Fresh herbs and lime wedges add brightness and elevate the flavor—don’t skip them.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
