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Chicken Curry Noodle Soup

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Chicken Curry Noodle Soup

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.

Ingredients :

  • 1 Tbsp. fish sauce
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. red curry paste
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 1 Tbsp. neutral oil
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, seeds and ribs removed, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 Thai chile, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 Tbsp. finely chopped peeled ginger
  • 2 Tbsp. red curry paste
  • 2 cans coconut milk
  • 4 cups low-sodium chicken broth
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. fish sauce
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 6 oz. egg noodles
  • 2 Tbsp. fresh lime juice
  • Kosher salt
  • Dried chow mein noodles, coarsely chopped fresh cilantro, chili oil, and lime wedges, for serving

Directions :

  1. In a large bowl, combine fish sauce, lime juice, and curry paste. Add chicken, turning to coat. Let marinate at room temperature at least 30 minutes.
  2. Make Ahead: Chicken can be marinated 12 hours ahead. Cover bowl and refrigerate.
  3. Soup
  4. In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrot and cook, stirring occasionally, until softened, about 7 minutes. Add chile, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more. Add curry paste and stir to coat vegetables. Add coconut milk, broth, soy sauce, fish sauce, coriander, and cayenne. Bring to a boil, then add chicken to pot. Reduce heat to medium and bring to a simmer. Cover and cook until chicken is cooked through, easily shreddable, and an instant-read thermometer inserted into thickest part registers 165°, about 30 minutes.
  5. Transfer chicken to a bowl or plate and shred with 2 forks.
  6. Return broth to a boil, add egg noodles, and cook, stirring to prevent sticking, until al dente, about 8 minutes. Return shredded chicken to pot and add lime juice; season with salt and add more soy sauce, if needed.
  7. Divide soup among bowls. Top with chow mein noodles and cilantro. Drizzle with chili oil (if using). Serve with lime wedges alongside.
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