What makes yellow curry noodle soup yellow?

The yellow color comes from yellow curry paste and curry powder, which both include turmeric.

Is yellow curry noodle soup spicy?

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.

Can I make it vegetarian or vegan?

Yes! Skip the chicken and fish sauce and use soy sauce, mushrooms, and vegetable broth instead.

Can I make it ahead of time?

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.

What noodles work best?

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!

How to make curry noodle soup?

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!

What’s the difference between yellow curry and Thai curry?

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.

Is yellow curry healthy for you?

Yes! It’s full of protein, veggies, and healthy fats from coconut milk. Plus, the turmeric in yellow curry paste has anti-inflammatory benefits.

Yellow Curry Noodle Soup – Creamy, Cozy Thai Comfort in a Bowl

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 hug on a hard day? Let Yellow Curry Noodle Soup wrap you in its creamy, cozy Thai warmth and comfort your soul tonight!

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

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 1-2 tbsp. fish sauce, to taste, and 2 tbsp. brown sugar, to taste. 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