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Coconut Curry Chicken Noodle Soup
Coconut Curry Chicken Noodle Soup Recipe. Quick, easy, healthy, gluten free, and dairy free! Loaded with veggies, spices, peanut butter, red curry paste, a touch of brown sugar, broth, lite coconut milk, fish sauce, chicken, lime juice, rice noodles, fresh herbs, and peanuts!
Servings: 6 people
Results and timings may vary when adjusting servings
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Nutrition Facts
Coconut Curry Chicken Noodle Soup
Amount Per Serving
Calories 596 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 48mg 16%
Sodium 1952mg 81%
Potassium 683mg 20%
Total Carbohydrates 60g 20%
Dietary Fiber 4g 16%
Sugars 17g
Protein 24g 48%
Vitamin A 170.1%
Vitamin C 52.5%
Calcium 8%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Ingredients
  • tablespoons  olive oil
  • stalks celery diced
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • small yellow onion diced
  • cloves  garlic minced
  • 1/2  teaspoon  salt plus more to taste (I used 1 teaspoon)
  • 1/2  teaspoon  pepper
  • teaspoon  ground ginger
  • 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
  • cups  vegetable broth or chicken broth
  • (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
Instructions
  1. Heat a large stockpot over medium heat.
  2. Once hot, add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes.
  3. Cook, stirring regularly, until veggies are tender, about 5-10 minutes.
  4. Stir in peanut butter, curry paste, and brown sugar.
  5. Slowly whisk in broth, coconut milk, and fish sauce.
  6. Stir in cooked chicken.
  7. Bring to a simmer.
  8. Once simmering, cover, and simmer for 15 minutes (you'll probably need to lower heat to LOW to keep the mixture at a simmer).
  9. Stir in lime juice, then taste and re-season, if necessary.
  10. Place desired amount of cooked noodles* into serving bowls and top with hot soup.
  11. Garnish with cilantro, green onions, and peanuts.
  12. Enjoy!
Notes

*You don’t want to stir the cooked noodles into the big pot of soup, because they soak up too much liquid and get soggy.

**Store leftover soup and leftover cooked noodles in separate containers in the fridge.

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