Classic chicken noodle soup gets a makeover in this recipe, inspired by a Thai curry noodle soup. This soup borrows similar elements from a traditional curry soup, but is a great version to make at home because of how simple it is. The base is enriched with coconut milk and curry paste, which adds more flavor and heat, as well as a rich creaminess to the traditional broth-based soup. This easy soup still fills every role that a chicken noodle soup does: It’s a warm and cozy comfort food that is perfect on a cold snowy night, and is the boost you need when you’re feeling under the weather. Plus, most of the time is spent letting the chicken marinate or simmer in the soup, so you aren’t having to do very much work outside of chopping a few vegetables (win, win!).
How to make chicken curry noodle soup:
Some curry pastes vary in heat levels, but most at the grocery store are pretty mild. The coconut milk also helps to mellow it out, so I added in more cayenne and a Thai chile to bring a little heat back. Keep in mind though that this soup is still pretty mild. If you really aren’t a fan of spice though, be sure to seed the chile first before adding it to the soup. The soy sauce and fish sauce bring a lot of saltiness, so be sure to taste the base before adding in any more. It will likely need some at the end, but you don’t want to add it blindly since fish sauce can be pretty salty on its own.
Storage:
This soup with the egg noodles can be made 1 day ahead. If you want to have leftovers beyond that, I suggest cooking the noodles separately and adding to the soup while reheating it. Store in airtight containers for up to 3 days.
If you love this soup, I highly recommend trying our red curry shrimp & noodle soup next with any leftover curry paste.
Did you try making this? Let us know how it went in the comments!
