Name: Thai Yellow Chicken Curry Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 3 thinly sliced chicken breast, or 6 thinly sliced boneless, skinless chicken thighs; 1 can coconut milk; 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; 2 shallots, sliced into thin rounds and crispy fried up; 4 jammy eggs, sliced in half; 1 lime quartered; Handful of cilantro, roughly chopped; Thai chili powder; Coarsely chopped peanuts

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

Scale

3 thinly sliced chicken breast, or 6 thinly sliced boneless, skinless chicken thighs

1 can coconut milk

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

Thai chili powder

Coarsely chopped peanuts

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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

Keywords: Thai yellow curry chicken noodle soup, Thai red curry chicken noodle soup, Thai yellow curry noodle soup, Thai red curry noodle soup, Thai noodle curry soup, Thai soup, Thai noodles, Thai curry noodles, Thai noodles, Thai chicken curry noodles