This Coconut Curry Chicken Noodle Soup Recipe is quick and easy, healthy, gluten-free, and dairy-free! It’s packed with veggies, rotisserie chicken, spices, and more!
It’s like the American classic but with Thai flavors…and it’s AWESOME!
This coconut curry chicken noodle soup recipe is healthy, dairy-free, gluten-free and packed with so much flavor.
- Olive Oil – used to sauté the veggies for a crisp-tender texture so they hold up in the soup.
- Celery, Carrots, Red Bell Pepper, and Yellow Onion – a colorful veggie blend to give this soup more texture and a boost of nutrition.
- Garlic – adds a subtle nuttiness.
- Salt, Pepper, Ground Ginger, and Crushed Red Pepper Flakes – a simple earthy and spicy seasoning blend.
- Peanut Butter – adds delicious nutty flavor that goes so well with the creamy soup.
- Red Curry Paste – adds a warm, ginger-y, garlicky flavor and kick of heat.
- Dark Brown Sugar – provides a warm sweetness to round out the heat from the curry paste.
- Vegetable Broth or Chicken Broth and Lite Coconut Milk – a flavorful and creamy base for the chicken noodle soup.
- Fish Sauce – adds depth of flavor.
- Cooked Chicken – I use rotisserie chicken for easy prep but feel free to cook your own chicken if preferred.
- Lime Juice – gives a slightly tangy flavor to cut the creaminess just a little.
- Rice Noodles – I use Annie Chun Rice Noodles Pad Thai.
- Cilantro, Peanuts, and Green Onions – for garnish!
How to make
The absolute easiest 30 minute dinner EVER coming right up!
- Heat a large stockpot over medium heat, then add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes. Cook until the veggies are tender.
- Stir in peanut butter, curry paste, and brown sugar then whisk in broth, coconut milk, and fish sauce.
- Mix in cooked chicken then bring to a simmer for 15 minutes.
- Stir in lime juice then serve over cooked noodles and garnish with cilantro, green onions, and peanuts!
What chicken to use
I use an already cooked rotisserie chicken so there is less prep involved but you can definitely cook your own chicken if preferred.
Whatever you do, you’ll need about 4 cups of chicken for the soup.
What noodles to use
I use Annie Chun Rice Noodles Pad Thai but really any noodles will work!
Try egg noodles, lo mein noodles, ramen noodles, or even just regular spaghetti noodles.
How to make creamy
This coconut curry chicken noodle soup is already pretty creamy but if you prefer a creamier soup, use full-fat coconut milk rather than lite.
You can also stir in a splash of half-and-half or heavy cream or use a cornstarch slurry.
I love this soup is-is but feel free to switch things up, if preferred!
- Make it low carb. Swap the rice noodles for zucchini noodles instead.
- Add more veggies. Potatoes, kale, broccoli, squash, mushrooms, you name it.
- Make it vegetarian. Leave out the chicken and use tofu instead. Make sure you use veggie broth!
- Use a different grain. Swap the noodles for brown rice, white rice, quinoa, etc. Whatever you use, make sure you cook it first.
- Spice it up. This soup already has a bit of a kick but add cayenne pepper, more red pepper flakes, or even a drizzle of Sriracha if you like it even spicier.
What to serve with coconut curry chicken noodle soup
This coconut curry chicken noodle soup is packed with veggies, carbs, and lean protein so it’s already a full meal. However, a delicious side dish or two never hurt anyone!
- Chicken Satay
- Roasted or Steamed Veggies with Thai Peanut Sauce
- Garlic Bread or Dinner Rolls
- Chicken Naan Pizza
How to store
Leftover soup will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove and serve over cooked noodles!
Coconut Curry Chicken Noodle Soup
Equipment for this recipe
- 2 tablespoons olive oil
- 2 stalks celery diced
- 2 large carrots diced
- 1 large red bell pepper diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes omit or lessen if you don’t like spicy foods
- 1/2 cup peanut butter use the all natural, just nuts, no sugar added variety
- 1 (4 oz) jar red curry paste I used the whole jar, but could start with less if you’re worried about the spice level
- 1/4 cup dark brown sugar packed
- 4 cups vegetable broth or chicken broth
- 2 (14 oz) cans lite coconut milk
- 1/4 cup fish sauce
- 1 pound cooked chicken about 4 cups - I used leftover rotisserie chicken
- 1/4 cup lime juice
- 1 (8 oz) package Annie Chun Rice Noodles Pad Thai cooked according to package directions (I followed the soak method) - you can use another noodle if desired
- Chopped cilantro for garnish
- Chopped salted roasted peanuts for garnish
- Sliced green onions for garnish
- Heat a large stockpot over medium heat.
- Once hot, add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes.
- Cook, stirring regularly, until veggies are tender, about 5-10 minutes.
- Stir in peanut butter, curry paste, and brown sugar.
- Slowly whisk in broth, coconut milk, and fish sauce.
- Stir in cooked chicken.
- Bring to a simmer.
- Once simmering, cover, and simmer for 15 minutes (you'll probably need to lower heat to LOW to keep the mixture at a simmer).
- Stir in lime juice, then taste and re-season, if necessary.
- Place desired amount of cooked noodles* into serving bowls and top with hot soup.
- Garnish with cilantro, green onions, and peanuts.
*Note: Nutrition information is estimated and varies based on products used.