In the words of our Queen Lizzo, I’ve been waiting for this one! Every time I eat curry I have to curtail my eating. I just want to drink curry sauce out of the bowl, I don’t need anything else. So I remind myself that my favorite takeout curry is likely full of sugar and carbs and isn’t healthy. Once I made my own version of Thai Curry, I was really only one step away from making a curry that I could drink! This is one that should be on permanent winter meal rotation y’all. Curry Chicken Noodle Soup is perfect for this winter.
This dish is basically the marriage of two of my recipes: Thai Curry with Shrimp and Chicken Bone Stock in the Instant Pot. If you’re already a pro at those then this will be easy. I’ve modified some of the amounts of the ingredients of the curry so you still get that full flavor that you know and love. The bone broth serves to thin the curry out and add a lot of healthy nutrients that will keep colds away this time of year.
Notes on the Recipe
The most important thing you’re going to want to adjust to taste is how thick/creamy you want the soup. I use a 2:3 coconut milk to broth ratio and it came out really thick and creamy which is what I like. Brothy soups aren’t really my jam. But if it is yours, then up the broth! You can either replace some of the coconut milk with more broth or just add more and get more soup overall. I also like my soup heavy with veggies, so mine was chock full. Reduce the amount if you’re looking for a broth forward soup.
Using a pre-made chicken here makes this really easy. You can use leftover meat from Dry Brine Chicken or you can grab a rotisserie chicken from the local grocery store and shred the meat. This way you’re just basically warming up the chicken. Be careful not to add the meat too soon. You want to basically be done cooking and just letting the soup simmer when you add the chicken.
Noodles or No?
We can’t forget about one major component that makes this curry chicken noodle soup: the noodles! This one is good with or without noodles, so don’t feel weird if you’re just not up for making them. But if you are then I love these pho noodles. I just cook them according to the package and add them in before pouring soup over the top. Noodle preference is up to you and I could see a variety of kinds being good here, including an udon or vermicelli style. The brand I used this go around I didn’t care for, so next time I’ll go back to my staple.
How to Make This Keto/Whole30/Paleo Friendly
For Keto, use Golden Monk Fruit Sugar instead of coconut sugar. It’s delicious and will keep the sweetness while keeping carbs low. Definitely switch up the vegetables to be lower carb. I recommend using lots of peppers! If you’re doing Paleo, you might want to look at the sugar as well and switch to monk fruit. If you’re doing a Whole30, just leave it out altogether! It will still be delicious.
I brought leftovers to work, because I cannot eat the amount of food that I cook. My coworkers raved and one even said that she forgot she was eating homemade food and was just having a Thai takeout experience. Couldn’t be higher praise for this Curry Chicken Noodle Soup!
Next up is Tom Kha Gai and then I’m taking a break from the Asian world. I’m in New York next week so follow along with my in my travels on Instagram @thatzestlife. Let me know if you make this and tag me! I’d love to see what you think.
Curry Chicken Noodle Soup
- 3 cups bone broth
- 2 cans coconut milk
- 1/3 cup curry paste
- 3 tbls fish sauce
- ⅓ cup coconut sugar
- 2 small potatoes, diced
- 1 cup carrot medallions
- 1 onion, diced
- 1 Chinese eggplant, sliced
- 1 red bell pepper, sliced
- 1 lime, juiced
- 1 whole chicken, meat shredded from bird
- 1 pkg rice noodles, cooked according to package instructions
- 5 lime leaves, smashed
- 2 inches sliced galangal root, smashed
- 2 strands lemongrass, smashed
- With the back of a knife or in mortar and pestle smash all of the aromatics until fragrant.
- In a medium hot pan, simmer curry paste and aromatics with one can of coconut milk until fragrant, about 1 minute.
- Add remaining coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add carrot medallions, potato cubes, eggplant, and red pepper with chicken broth. Simmer for 30-45 minutes or until vegetables are tender.
- Add shredded chicken and frozen peas. Bring back to a simmer and simmer for 2 minutes or until chicken is warm.
- Add lime juice, mix and serve.
- Serve over Rice Noodles. Cook according to package instructions and add to soup when serving.
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