Craving a cozy Thai soup that’s creamy, comforting, and full of curry flavor? Yellow curry noodle soup is your answer! Made with tender chicken, silky rice noodles, and rich coconut milk infused with Thai curry pastes, this bowl delivers heart-warming flavor and soothing comfort in every bite.
What Is Yellow Curry Noodle Soup
Yellow curry noodle soup is a Thai noodle dish made with yellow curry paste, red curry paste, coconut milk, and curry powder. The golden broth seeps into every strand of noodle and piece of chicken, while toppings like crispy fried shallots, jammy eggs, and lime bring contrast and freshness.
When I first tried it, the curry flavors danced across my tongue, and that creamy coconut broth made me feel like I’d just curled up beside a crackling fire on a cool night with a cozy blanket wrapped around me!
Why You’ll Love This Recipe
- Authentic Thai flavor made right in your kitchen taught to you by a Thai cooking class instructor
- Cozy and creamy comfort food for cool nights
- Easy to customize with your favorite toppings
- Great for meal prep when you make the toppings ahead of time
Yellow Curry Noodle Soup Ingredients You’ll Need
Weeknight Dinner Prep Tip: The toppings are what make this soup shine. If you want a faster weeknight dinner, prep them ahead of time on the weekend.
- 1.5 lbs chicken (about 3 thinly sliced chicken breasts or 6 boneless, skinless chicken thighs) – I love to use thighs since they are so flavorful and tender in a soup, but chicken breast works too!
- 1 can coconut milk – The creamy heart of the soup that balances the curry spice. Use full-fat coconut milk for the best flavor.
- 2 tbsp yellow curry paste – The star of the dish, giving it that signature golden hue and gentle heat with a blend of turmeric, lemongrass, and galangal.
- 2–3 tbsp red curry paste, the more you add, the spicier it will be – Adds depth and spiciness alongside the yellow curry, creating layers of Thai flavor.
- 1 tsp curry powder – Boosts the color and adds earthy spice that enhances the curry pastes.
- 1–2 tbsp fish sauce, or to taste – A splash of umami that ties everything together with that classic Thai savory depth.
- 2 tbsp brown sugar, or to taste – A touch of sweetness that balances the saltiness of fish sauce and the spice of curry paste.
- 4 cups chicken broth – The base of your soup. Use homemade or low-sodium broth for a cleaner, richer flavor.
- 4 servings rice noodles – These slippery, chewy noodles make each bite hearty and satisfying, soaking up the flavorful curry broth.
- 2 cups green beans, cut into 3-inch pieces – Adds a crisp-tender bite and freshness that balances the creamy curry.
- 16 oz extra firm tofu, cut into strips – Soaks up the curry broth while adding protein and texture.
Toppings:
- 2 shallots, sliced thin and crispy fried – A must for authentic Thai soups. They add crunch and an irresistible caramelized aroma that makes your kitchen smell like heaven!
- 4 jammy eggs, halved – Their creamy yolks complement the spicy, rich broth and make each bowl feel extra cozy.
- 1 lime, quartered – A squeeze brightens the flavors and balances the richness.
- Handful of cilantro, roughly chopped – Adds color and fresh herbal contrast to the warm curry broth.
- Thai chili powder – For those who love extra heat, sprinkle to taste for a Thai kick.
- Coarsely chopped peanuts – Adds nutty crunch and texture.
How to Make Yellow Curry Noodle Soup
Step 1: Stir up the curry base
In a large soup pot, heat a few tablespoons of oil of choice. Add 2 tablespoons yellow curry paste and 2–3 tablespoons red curry paste, and stir until fragrant.
Step 2: Build the broth
Scoop out the thick top layer (about ¼ cup) of 1 can coconut milk and stir it into the curry paste until combined and bubbling.
Step 3: Add the chicken
Add 1.5 lbs chicken (about 3 thinly sliced chicken breasts or 6 boneless, skinless chicken thighs) and stir until it’s coated in the curry mixture. Pour in the rest of the coconut milk and 4 cups chicken broth. Bring to a gentle boil.
Step 4: Cook the noodles and veggies
Cook 4 servings of rice noodles according to the package. If you’re boiling them, toss in 2 cups green beans during the last 2 to 3 minutes so they stay crisp-tender.
Step 5: Add tofu and finish
Simmer until the chicken is fully cooked, about 15 minutes. Add 16 oz extra firm tofu, cut into strips, stir, and turn off the heat.
Step 6: Assemble your bowl
Add noodles to each bowl, pour the curry soup over them, and top with crispy fried shallots, jammy eggs, cilantro, peanuts, and a squeeze of lime.
Additions and Substitutions
- Red curry paste substitute: Panang curry paste
- Yellow curry paste substitute: 2 tablespoons red curry paste, 1 teaspoon curry powder, and ½ teaspoon turmeric for a brighter golden color
- Chicken substitute: pork tenderloin, beef sirloin or flank steak, mushrooms
- Chicken broth substitute: pork broth if using pork, beef broth if using beef, or vegetable broth if using mushrooms
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt
- Brown sugar substitute: Palm sugar, coconut sugar, or white sugar.
- Tofu substitute: Add mushrooms or omit.
- Green bean substitute: Fresh bean sprouts.
- Rice Noodle substitute: Ramen noodles, soba, glass noodles, or egg noodles.
- Coconut milk substitute: the same amount of heavy cream, or milk of choice.
Tips for the Best Yellow Curry Noodle Soup
- Prep ahead: Make the toppings earlier in the day or even the day before. Boil and peel the eggs, chop the cilantro and peanuts, and slice the chicken so it’s ready to go when you start cooking.
- Shortcut the shallots: Don’t skip the fried shallots, they add amazing crunch and aroma. But if you’re short on time, get some online or from the Asian store or even crispy fried onion topping from your regular grocery store. They work great too!
- Cook once, enjoy twice: The broth tastes even better the next day, so make a double batch and store leftovers for a quick reheat dinner later in the week.
- Balance the spice: Taste and adjust the curry paste amounts to suit your spice level.
- Use full-fat coconut milk: It makes the soup extra creamy and helps the flavors meld.
- Keep the noodles separate: If you plan to store leftovers, keep the noodles in a separate container so they don’t soak up all the broth overnight.
Behind the Yellow Curry Noodle Soup Recipe
Do you ever get in a cooking rut? I do! Even though I have stacks of favorite recipes I could make, sometimes my mind just hits autopilot, and before I know it, I’m cycling through the same five meals all month and am dying to switch things up.
When I get in a rut like that, I go through my favorite cookbooks from my 5 Best Thai Cooking Books for Authentic Thai Recipes list to get new inspiration.
One day, I opened my Simple Thai Food cookbook and stumbled across a noodle curry soup recipe. I asked my Thai Hubby if he had ever had it, and he surprised me by saying no!
You might be thinking, “Wait, he’s Thai, how has he not had every Thai dish?” But there’s such a wide variety of dishes in Thailand that even Thais haven’t tried them all. That’s one of the reasons we love going back to Thailand, to discover hidden gems like this one so I can share them with you.
When I first made this soup, I thought it would be quick. Just mix curry pastes, simmer broth, cook chicken and noodles, done! But I forgot about the prep behind the toppings, which took me longer than I thought.
Now I prep the crispy fried shallots, jammy eggs, and cut up the garnishes earlier in the day or even the day before. It makes dinner come together in minutes and keeps the process fun and stress-free, always important on a full weeknight!
This yellow curry noodle soup has become one of our family’s favorite dishes on cold nights. It’s cozy, full of Thai comfort, and always reminds me of why I love cooking Thai food because connects me back to our family in Thailand and the flavors that feel like home.
Frequently Asked Questions
The yellow color comes from yellow curry paste and curry powder, which both include turmeric.
It’s mild to medium, depending on how much red curry paste you add. You can make it as gentle or bold as you like.
Yes! Skip the chicken and fish sauce and use soy sauce, mushrooms, and vegetable broth instead.
You can make the broth ahead and store it in the fridge for up to 3 days. Prep the toppings ahead of time too, but cook noodles fresh when serving.
Rice noodles are the classic choice, but you can use ramen, egg noodles, glass noodles, soba, or whatever you need to use up in your pantry really!
Stir curry paste in a little oil until fragrant, then add coconut milk and broth. Add your chicken or tofu and let it simmer. Cook the noodles separately, then pour the curry broth over them and top with crispy shallots, cilantro, lime, and peanuts. Cozy, creamy, and so satisfying!
Yellow curry is Thai curry, just milder and cozier than red or green. It gets its color from turmeric and curry powder and has a warm, gentle flavor instead of spicy heat.
Yes! It’s full of protein, veggies, and healthy fats from coconut milk. Plus, the turmeric in yellow curry paste has anti-inflammatory benefits.
Want more cozy Thai recipes to warm you up?
- Massaman Curry Paste – A warm, comforting blend of Thai spices with cinnamon, cardamom, and cloves, perfect for creating rich curries with chicken, beef, or tofu.
- 35 Popular Thai Dishes – Your go-to guide for exploring Thailand’s most beloved recipes, from street food favorites to family-style curries, stir-fries, and noodles.
- Quick Thai Salmon Red Curry – Tender salmon simmered in creamy coconut milk and Thai curry paste, a quick but elegant Thai dinner that’s comforting and flavor-packed.
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Print
Thai Yellow Chicken Curry Noodle Soup
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Need a hug on a hard day? Let Yellow Curry Noodle Soup wrap you in its creamy, cozy Thai warmth and comfort your soul tonight!
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
Step 1: Stir up the curry base
In a large soup pot, heat a few tablespoons of oil of choice. Add 2 tablespoons yellow curry paste and 2–3 tablespoons red curry paste, and stir until fragrant.
Step 2: Build the broth
Scoop out the thick top layer (about ¼ cup) of 1 can coconut milk and stir it into the curry paste until combined and bubbling.
Step 3: Add the chicken
Add 1.5 lbs chicken (about 3 thinly sliced chicken breasts or 6 boneless, skinless chicken thighs) and stir until it’s coated in the curry mixture. Pour in the rest of the coconut milk and 4 cups chicken broth. Bring to a gentle boil.
Step 4: Cook the noodles and veggies
Cook 4 servings of rice noodles according to the package. If you’re boiling them, toss in 2 cups green beans during the last 2 to 3 minutes so they stay crisp-tender.
Step 5: Add tofu and finish
Simmer until the chicken is fully cooked, about 15 minutes. Add 16 oz extra firm tofu, cut into strips, stir, and turn off the heat.
Step 6: Assemble your bowl
Add noodles to each bowl, pour the curry soup over them, and top with crispy fried shallots, jammy eggs, cilantro, peanuts, and a squeeze of lime.
Notes
Additions and Substitutions
- Red curry paste substitute: Panang curry paste
- Yellow curry paste substitute: 2 tablespoons red curry paste, 1 teaspoon curry powder, and ½ teaspoon turmeric for a brighter golden color
- Chicken substitute: Pork tenderloin, Beef sirloin or flank steak, Mushrooms
- Chicken broth substitute: pork broth if using pork, beef broth if using beef, or vegetable broth if using mushrooms
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt
- Brown sugar substitute: Palm sugar, coconut sugar, or white sugar.
- Tofu substitute: Add mushrooms or omit.
- Green bean substitute: Fresh bean sprouts
- Rice Noodle substitute: Ramen noodles, soba, glass noodles, or egg noodles.
- Coconut milk substitute: the same amount of heavy cream, or milk of choice.
Tips for the Best Yellow Curry Noodle Soup
- Prep ahead: Make the toppings earlier in the day or even the day before. Boil and peel the eggs, chop the cilantro and peanuts, and slice the chicken so it’s ready to go when you start cooking.
- Shortcut the shallots: Don’t skip the fried shallots, they add amazing crunch and aroma. But if you’re short on time, get some online or from the Asian store or even crispy fried onion topping from your regular grocery store. They work great too!
- Cook once, enjoy twice: The broth tastes even better the next day, so make a double batch and store leftovers for a quick reheat dinner later in the week.
- Balance the spice: Taste and adjust the curry paste amounts to suit your spice level.
- Use full-fat coconut milk: It makes the soup extra creamy and helps the flavors meld.
- Keep the noodles separate: If you plan to store leftovers, keep the noodles in a separate container so they don’t soak up all the broth overnight.
- Prep Time: 20
- Cook Time: 20
- Category: Thai
- Method: Soup
- Cuisine: Thai
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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!
This was such a delightful soup! I made it exactly as written, and was quite pleased. Will definitely make it again.
Thank you so much for taking the time to share this Hetty! I’m thrilled you loved it and that it turned out perfectly for you. Hearing that you’ll definitely make it again makes my day! Happy Thai cooking!
So heartwarming! Love this recipe and want to make it all winter!