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! showmetheyummy.com #coconut #curry #chicken #noodle #soup #thai #healthy #recipe
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5 from 2 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish, Soup
Cuisine: Thai
Keyword: Coconut Curry Chicken Noodle Soup
Servings: 6 people
Calories: 596kcal

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

  • 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.
  • 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.

Nutrition

Calories: 596kcal | Carbohydrates: 60g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 1952mg | Potassium: 683mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8505IU | Vitamin C: 43.3mg | Calcium: 80mg | Iron: 2.1mg