Chicken Curry Noodle Soup

by Emily Kemme
chicken curry

Elegant Thai flavors combine to create an aromatic chicken curry noodle soup in this easy to prepare recipe. The star is lemon grass, an herbal root with a subtle citrusy fragrance. But as with all Thai cuisine, this quick hack on a Thai curry is made a bit more authentic thanks to fresh cilantro, spicy clover and radish micro greens, and a tablespoon of green curry paste to get the vibes going. There are many options for noodles, although a flat rice noodle or ramen is often what is traditional.

chicken curry
Micro-greens are available in a variety of combinations. They’re perfect for adding texture to salads, soups, and more!


3 T canola oil

1 lb boneless, skinless chicken thighs, diced

2 T fresh lemon grass, minced

1 T ginger root, minced

2 T garlic, peeled and minced

1 white onion, minced

1 tsp chile paste, like Sambal Oelek (a spicy Indonesian condiment prepared with chilies, vinegar, and salt)

1 T green curry paste

1 T curry powder

1 14.5 ounce can unsweetened coconut milk

1/2 cup half and half

4 cups low-salt chicken broth

1/4 tsp ground turmeric

2 T fish sauce

1 T palm sugar (or brown sugar)

8 ounces dried thin rice noodles (or vermicelli)

1 3-ounce package clover and radish micro greens

3 T cilantro leaves, chopped

Chicken Curry Noodle Soup Cooking Steps

Heat oil in medium pot over medium-low heat until shimmering. Add onion, ginger and lemon grass and sauté until softened, about 10 minutes. Sprinkle in garlic, chili paste, and green curry paste, stirring for about 30 seconds until scent is released, lowering heat if needed to assure the paste doesn’t burn.

Add diced chicken to pot and increase heat to medium. Stir fry until lightly browned, about 3 minutes. Spoon curry powder into pot, tossing to coat chicken well.

Pour in coconut milk, half and half, chicken stock, turmeric, fish sauce and sugar. Stir to incorporate and bring liquid to a slow boil. Reduce heat and simmer covered for 10 minutes.

Cook rice noodles according to package directions. Rinse with cold water in colander and drain.

Before serving, season broth if necessary with fish sauce to adjust tastes.

Divide noodles into shallow soup bowls. Ladle broth and chicken over noodles. Top with micro greens and fresh cilantro.

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