Description
This Thai Coconut Chicken Noodle Soup is a rich and flavorful dish featuring tender chicken thighs simmered in a fragrant coconut milk and Thai yellow curry broth, complemented by fresh spinach, mushrooms, and egg noodles. It’s a comforting and aromatic soup perfect for a cozy meal, infused with traditional Thai flavors and a hint of lime for freshness.
Ingredients
Soup Base
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 tbsp Thai yellow curry paste
- 400ml / 14 oz full-fat coconut milk
- 1.5 litres / 6 cups chicken stock
Protein
- 600g / 4 skinless boneless chicken thighs (or breasts)
Vegetables and Noodles
- 125g / 5 oz medium egg noodles (or rice vermicelli)
- 150g button mushrooms, sliced
- 70g / 2 cups fresh spinach
To Serve
- 1 lime, cut into wedges
Instructions
- Prepare the Base: Heat the vegetable oil in a large soup pot over low heat. Add the diced onion and celery and sauté gently for 5 minutes until softened. Add the minced garlic, cooking and stirring for an additional 30 seconds to release its aroma. Stir in the Thai yellow curry paste and fry briefly until fragrant, ensuring the curry paste is well incorporated into the vegetables.
- Add Liquids and Cook Chicken: Pour in the full-fat coconut milk and chicken stock. Bring the mixture to a gentle simmer. Add the chicken thighs or breasts to the pot and cook for 15 minutes, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces in a large bowl. Set aside.
- Add Vegetables and Noodles: Add the sliced mushrooms, fresh spinach, and egg noodles to the pot. Cook for 3 minutes until the noodles are tender and the vegetables are just wilted.
- Combine and Serve: Return the shredded chicken to the pot and warm through for 2 minutes, ensuring everything is heated evenly. Check that the noodles are fully cooked, then remove from heat. Serve the soup hot with lime wedges on the side to be squeezed over for an extra burst of fresh flavor.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, though thighs tend to retain juiciness better.
- Rice vermicelli can be used instead of egg noodles for a gluten-free option.
- Adjust the amount of Thai yellow curry paste to taste depending on your spice preference.
- Adding lime juice just before serving brightens the flavors and balances the creaminess of the coconut milk.
- This soup can be kept refrigerated for 2-3 days and reheated gently on the stovetop.
