Quick Coconut Curry Chicken Noodle Soup
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This Ten Minute Coconut Curry Chicken Noodle Soup is absolutely my new favorite treat. Kelly and I went on a girls date for Thai food before she left this summer. Ordinarily I am not especially partial to Thai food, and the main course this time was no exception, however, my soup was divine. I even picked up the bowl to slurp the last drops when no one was looking.
So, this is my exceptionally simplistic version of the soup. And I have to say, I am truly in love with this recipe. I hope you will be too!
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Ten Minute Coconut Curry Chicken Noodle Soup
Ingredients
- 1 Tablespoon sesame oil or any other cooking oil, if you don't keep sesame on hand
- 1 medium/large chicken breast cut into small strips (for a shortcut, here's how to always have cooked chicken on hand)
- 2 Cups frozen stir fry vegetables I love Kirkland's mix from Costco, but most supermarkets carry their own version
- 3/4 Tablespoon curry powder my personal favorite is Blue Mountain Hot Curry. Which is actually not at all hot, but super delicious.
- 1 can coconut milk 15 ounces
- 30 ounces chicken stock
- 1 package plain ramen noodles no seasoning packet
Instructions
- Brown chicken breast in a large skillet with the sesame oil. Add stir fry vegetables and powdered curry, then cook over medium heat for an additional 2 - 3 minutes.
- Pour in coconut milk and mix well. Add chicken stock and bring to a low boil while stirring.
- Add ramen noodles, reduce heat and cover for 3-4 minutes or until noodles are tender.
- Enjoy!
Notes
Nutrition
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Other Awesome Curry Recipes
- Pumpkin Curry Soup Recipe
- Sweet Potato Curry Soup Recipe
- Ground Beef Curry Stroganoff
- Curry Mustard Sauce Recipe
- See all our recipes made with curry!
Ten Minute Coconut Curry Chicken Noodle Soup Ingredients:
- 1 Tablespoon sesame oil (or any other cooking oil, if you don’t keep sesame on hand)
- 1 medium/large chicken breast, cut into small strips (for a shortcut, here’s how to always have cooked chicken on hand)
- 2 Cups frozen stir fry vegetables (I love Kirkland’s mix from Costco, but most supermarkets carry their own version)
- 3/4 Tablespoon curry powder (my personal favorite is Blue Mountain Hot Curry. Which is actually not at all hot, but super delicious.)
- 1 can coconut milk, 15 ounces
- 30 ounces chicken stock
- 1 package plain ramen noodles (no seasoning packet)
Ten Minute Coconut Curry Chicken Noodle Soup Directions:
- Brown chicken breast in a large skillet with the sesame oil. Add stir fry vegetables and powdered curry, then cook over medium heat for an additional 2 – 3 minutes.
- Pour in coconut milk and mix well. Add chicken stock and bring to a low boil while stirring.
- Add ramen noodles, reduce heat and cover for 3-4 minutes or until noodles are tender.
- Enjoy!
Approximate servings: 4
If you love noodles, try our Stir Fry Noodles!
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Oh this looks so good! I love recipes with coconut milk. I'm a wimp when it comes to curry though. I just may have to try this though.
This soup is awesome – easy, quick and really good. My husband thought it was great too! I actually added a bit more curry – a level teaspoon and it was perfect. Thanks for sharing this yummy soup!
Ya, definitely needs more curry. And I always use low-sodium chicken broth, so extra salt is definitely needed. Otherwise, it's totally bland. For an extra kick, I added garlic-chili sauce (a staple in eastern dishes). It added some much needed warmth.
@anon – i'm sorry you were disappointed. i suspect the flavor profiles differ greatly depending on what type/brand of curry you use. also, this supposed to be a very mild soup – no kick intended. 🙂 i'm glad you were able to bring it up to your taste preferences with the salt and chili sauce!
I think I could simplify this even more… just add a bit of coconut milk and curry powder to chicken flavored ramen soup… sounds like a cheap college week night meal! with some sriracha.. yummmm
I put in 2 TB of hot madras curry powder & added salt. I also dumped in some Sriracha sauce because I like the kick. It was pretty tasty!
To make a more flavourful Thai version of this dish, I like to replace the curry powder with thai curry paste (red, green, yellow, tom yum – any will do). I find egg noodles or thick/flat rice noodles are also good (and healthier?) substitutes for ramen noodles. It's better garnished with some fish sauce, chilli flakes, sugar and maybe coriander.
Lovely picture by the way!