Do you ever get stuck cooking the same meals every week? Even though there are millions of other things I could cook, my mind often goes on auto-pilot when doing our weekly menu plan, and I feel like I make the same 7 meals all the time. You feel me?
When I get in a rut like that, I go through favorite cookbooks that have been collecting dust on my kitchen bookshelf to get new inspiration. Recently I flipped open my Simple Thai Food cookbook, and stumbled upon this Thai Noodle Curry Soup. I asked my Thai Hubby if he liked that soup, and he blew my mind by saying that he’s never had it!
Are you thinking: “Umm..he is Thai? How is it possible he hasn’t tried every Thai dish?!”
Well, there is such a variety of Thai dishes, especially in different regions of Thailand, that it’s hard even for Thais to try every Thai dish that exists in Thailand.
Yup, yet another reason why we are going back soon, to devour all these Thai hidden gem dishes, so I can then share them with you all.
Thai Yellow Chicken Curry Noodle Soup
When I took my first sip of Thai Yellow Chicken Curry Noodle soup, the curry flavors danced over my tongue while the warm broth and slippery noodles made me feel like I’d just snuggled up in a cozy blanket by a crackling fire on a winter’s night.
It’s no wonder because Thai Yellow Chicken Curry’s list of ingredients are all screaming heart-warming: Coconut Milk! Tofu! Chicken! Curry powder! Yellow Curry Paste! Red Curry Paste! Fried shallots on top?! Wow!
How to Make Thai Chicken Curry Noodle Soup
Let me be honest though dear.
When I first tried this Thai noodle curry recipe and read the directions, I thought, “Oh this will be quick, just mixing up the curry pastes, warming the broth, boiling chicken and the noodles, and I’m done!”
But it took a bit longer and more energy than I thought because I forgot about the prep behind each topping.
To make this more of a quick week night dish, I’d recommend doing the Thai noodle soup topping prep on the weekend, or a slow morning or night before, like:
- crispy frying the shallots
- boiling and peeling the eggs
- chopping up the cilantro, peanuts and limes
- prepping the green beans
- it’s not a topping, but you can even thinly slice the chicken so it’s ready to go
On day of, in a large soup pot, add a few tablespoons of cooking oil of choice. Add in the curry pastes, and stir it up until fragrant.
Then open up your coconut milk can, and add the top 1/4 cup or so layer of creamy, thick coconut milk goodness sitting at the top. Stir until combined and bubbling.
Add the chicken and stir until it’s coated in the curry paste coconut cream mixture, and add the rest of the coconut milk and broth, and stir. Bring it to a gentle boil.
Cook the noodles as directed on your package. If boiling, throw in your green beans the last 2-3 minutes to cook them to crisp tender.
Cook soup until chicken is cooked through, about 15 minutes or so.
Add noodles to each bowl, then Thai chicken curry soup, and load it up with your pre-prepped toppings!
Yay for a new dish to be added to our winter rotation! I’d love to see your version of Thai Yellow Curry Chicken Noodle Soup! My favorite place to hang out online is Instagram @thaifoodie, so tag me in your photos, so I can share your creations in my Instagram stories!
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Thai Yellow Chicken Curry Noodle Soup
- Total Time: 40 minutes
- Yield: 4 1x
Description
Need a cozy, packed with curry flavor Thai noodle soup to give you a tight hug on a hard day? I feel ya dear! Thai Yellow Chicken Curry Noodle Soup to your rescue!
Ingredients
3 thinly sliced chicken breast, or 6 thinly sliced boneless, skinless chicken thighs
2 tbsp yellow curry paste
2–3 tbsp red curry paste, the more you add, the spicier it will be
1 tsp. curry powder
1–2 tbsp, or to taste, of fish sauce
2 tbsp, or to taste, brown sugar
4 cups chicken broth
4 servings of rice noodles
2 cups green beans, chopped into 3 inch long pieces at an angle
16 oz container of extra firm tofu, chopped into 2 inch long, 1/4 in. wide pieces
Toppings
2 shallots, sliced into thin rounds and crispy fried up
4 jammy eggs, sliced in half
1 lime quartered
Handful of cilantro, roughly chopped
Coarsely chopped peanuts
Instructions
In a large soup pot, add a few tablespoons of cooking oil of choice. Add in the curry pastes, and stir until fragrant.
Open the coconut milk can, and add to the pot the top 1/4 cup or so layer of creamy, thick coconut milk goodness sitting at the top. Stir until combined and bubbling.
Add the chicken and stir until it’s all coated in the curry paste coconut cream mixture.
Add the rest of the coconut milk and broth, and stir. Bring it to a gentle boil.
Cook the noodles as directed on your package. If boiling, throw in your green beans the last 2-3 minutes to cook them to crisp tender.
Cook soup until chicken is cooked through, about 15 minutes or so. Add the tofu and stir it up and turn off the heat.
Add noodles to each bowl, then chicken curry soup, and load it up with toppings!
Notes
I’d recommend if you are making this for a weeknight dinner, to prep the toppings on a slow morning or afternoon, or weekend before because it makes it more doable for a weeknight.
- Prep Time: 20
- Cook Time: 20
- Category: Thai
- Method: Soup
- Cuisine: Thai
This was so good. I added a can of pureed pumpkin and a diced sweet potato. I left out the tofu bc I didn’t have any and used shirataki noodles..delicious.
Aww thanks so much for your comment Amelia! I’d love to try it with pumpkin and potatoes and with those noodles! How fun!