I love a warming bowl of soup, and this coconut curry noodle soup is great for anyone with dairy sensitivities. Coconut milk is the star of this soup, but there’s also ground chicken, fresh ginger, vegetables and a little Harissa chili paste for an added kick. It only takes 30 minutes and pretty minimal equipment!
This soup is inspired by my favorite menu item at Urban Belly, a fast-casual place in my neighborhood that has the best coconut curry pho. It’s creamy, flavorful and filling!
Equipment needed to make coconut curry noodle soup
Luckily, you won’t need much:
- A large pot – You can use a big soup pot, or something like Williams Sonoma’s Everyday Cast Iron. Or a dutch oven works too.
- A sharp knife – to chop stuff!
- A cutting board
- Some kind of ladle to stir things up.
Ingredients needed for coconut curry noodle soup
Here’s what to add to your grocery list!
- 1 lb lean ground chicken – shoot for at least 90% lean ground meat if you can.
- yellow onion
- yellow bell pepper – you can also swap red or orange bell peppers.
- garlic cloves
- fresh ginger
- large carrots
- 1 can of full fat coconut milk – make sure to get unsweetened! You can also get reduced fat, but your curry will be less thick.
- low sodium chicken broth – you could also use veggie or beef broth if you have it.
- Thai red curry sauce – or red curry paste
- soy sauce – you can use low sodium soy sauce.
- Harissa chili paste – I buy Trader Joe’s brand. You can also use red pepper flakes to add heat if that’s easier.
- fresh spinach
- fresh parsley
- fresh basil
- olive oil
- 1 lime – squeezing fresh lime juice on your bowl is delicious. Optional, but great!
- Thai wheat noodles – I love these noodle pouches from Trader Joe’s. You can pop them in a microwave for a minute and they are fully ready to go.
- salt and pepper to taste
Tips for making coconut curry noodle soup
Add your heat slowly – if you are sensitive to spicy food, add only a little Harissa chili paste at a time. Or, add more if you desire!
Switch up your noodles – if you don’t have wheat noodles, you can get pho or ramen. Or you could even use orzo!
How to make coconut curry noodle soup
Let’s make it together!
Step 1
Start with the vegetables. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper and carrot. Sauté everything for 3-4 minutes, until the onions start to look translucent and golden.
Step 2
Add the protein. Add the ginger, garlic and ground chicken to the pot. Break up the chicken as it cooks. Brown the meat all over, about 2-3 minutes (or until no pink remains).
Step 3
Add the red curry sauce and stir. Let everything cook for 1 minute.
Step 4
Add our liquids. Add the chicken broth, coconut milk and water. Add the Harissa chili paste and soy sauce. Let the soup simmer on low heat for 10-15 minutes.
Step 5
In the meantime, prepare your noodles separately. You can boil these in a different pot or pop pouches into the microwave (pending what you purchase – follow box directions).
Step 6
Finishing touches. Add the spinach, parsley and basil to the soup pot and let the spinach wilt. Add salt and pepper to your desired taste.
Step 7
To serve, add noodles to your bowl and pour the soup on top. Squeeze fresh lime juice onto the soup before serving.
Storage and reheating
Add the soup to airtight containers and refrigerate. Consume within 1 week. Note that refrigerating the soup will cause it to coagulate a bit. Add a little water to your bowl of soup before microwaving it or reheating on medium heat on the stovetop for 4-5 minutes.
I keep the noodles separate until I serve.
Other recipes to try
If you liked this coconut curry noodle soup, check out some of these other recipes:
Potato Corn Chowder with Prosciutto
Healthy Italian Wedding Soup with Turkey Meatballs
Coconut Curry Butternut Squash Soup with Crunchy Chickpeas
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Coconut Curry Noodle Soup
Equipment
- 1 large pot
- 1 sharp knife
- 1 cutting board
Ingredients
- 1 lb lean ground chicken
- ½ yellow onion diced
- 1 yellow bell pepper diced
- 5 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 large carrot finely diced
- 13 oz full fat coconut milk unsweetened (1 can)
- ½ cup water
- 2 cups low sodium chicken broth or veggie broth
- ¼ cup Thai red curry sauce
- 2 tbsp soy sauce
- 1 tsp Harissa chili paste
- ⅓ cup spinach
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 1 tbsp olive oil
- fresh lime juice for serving
- 2-3 cups Thai wheat noodles
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper and carrot. Sauté everything for 3-4 minutes, until the onions start to look translucent and golden.½ yellow onion, 1 yellow bell pepper, 1 tbsp olive oil, 1 large carrot
- Add the ginger, garlic and ground chicken to the pot. Break up the chicken as it cooks. Brown the meat all over, about 2-3 minutes (or until no pink remains).5 cloves garlic, 1 inch fresh ginger, 1 lb lean ground chicken
- Add the red curry sauce and stir. Let everything cook for 1 minute.¼ cup Thai red curry sauce
- Add the chicken broth, coconut milk and water. Add the Harissa chili paste and soy sauce. Let the soup simmer on low heat for 10-15 minutes.13 oz full fat coconut milk, ½ cup water, 2 cups low sodium chicken broth, 1 tsp Harissa chili paste, 2 tbsp soy sauce
- In the meantime, prepare your noodles separately. You can boil these in a different pot or pop pouches into the microwave (pending what you purchase – follow box directions).2-3 cups Thai wheat noodles
- Add the spinach, parsley and basil to the soup pot and let the spinach wilt. Add salt and pepper to your desired taste.⅓ cup spinach, ¼ cup fresh parsley, ¼ cup fresh basil, salt and pepper
- To serve, add noodles to your bowl and pour the soup on top. Squeeze fresh lime juice onto the soup before serving.fresh lime juice
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