Description
A comforting and flavorful yellow curry chicken noodle soup featuring tender chicken, aromatic spices, and soft noodles in a creamy coconut broth.
Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 (14-ounce) can coconut milk
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
6 ounces egg noodles
1 medium carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
Salt, to taste
Fresh cilantro leaves, for garnish
Sliced green onions, for garnish
Lime wedges, for serving
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced yellow onion and cook for 4 to 5 minutes until softened.
Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
Add the yellow curry powder, ground turmeric, ground coriander, and cayenne pepper. Stir constantly for 1 minute to toast the spices.
Pour in the chicken broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Add the chicken thigh pieces to the pot. Simmer for 10 minutes until the chicken is cooked through.
Add the egg noodles, sliced carrot, and red bell pepper to the soup. Cook for 5 to 7 minutes until the noodles are tender and the vegetables are softened.
Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust salt as needed.
Remove the soup from heat.
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.
Serve with lime wedges on the side for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes