Curry Noodle Soup is an easy, family-friendly, weeknight meal that can be on the table in 30 minutes or less! A luscious coconut-curry broth is filled with bright peas, succulent ramen noodles, and tender chicken.
If you’d prefer to use green curry paste, try our Green Curry Noodle Soup instead!
Red Curry Noodle Soup
This simple Curry Noodle Soup is the perfect recipe to quell the curry cravings while delivering a super-warming and hearty meal. From the curly ramen noodles to the ultra-tender chicken to the luxurious coconut and pea-studded broth — every bite is like a warm hug!
When cold weather strikes or a common cold hits, nothing comforts like a good bowl of noodle soup and this one is hard to beat!
How To Make Curry Noodle Soup
This chicken Curry Noodle Soup has three main components: the noodles, the chicken, and the coconut-curry broth. More on each below:
Noodles
- We use instant ramen noodles in this soup. Start by discarding the seasoning packets (or save for another recipe) and use just the noodles for this recipe.
- You can also use chow mein noodles, lo mein noodles, or even thin spaghetti instead of ramen.
Quick Tip
Whatever noodles choose, be sure you’re using about 5-6 ounces — we’ve found this to be the perfect amount for the broth and chicken quantity.
Chicken
Use pre-cooked and seasoned chicken or you can purchase rotisserie chicken meat already pulled from the bones and shredded or diced — many grocery stores sell this! Or make this grilled chicken and save some leftovers for this recipe (our personal favorite!).
One of the best things about this soup is that you don’t need to re-warm the leftover chicken; simply throw it in the bowl and let the warm broth heat it through.
Coconut-Curry Broth
The broth in this Curry Noodle Soup starts with sautéed aromatics (shallots, ginger, and garlic). Next, we sauté the curry paste and curry powder to bring out the flavors. Add in some chicken stock, coconut milk, frozen peas, and a few other ingredients and the broth is ready!
Curry Noodle Soup Tips
- Take time to sauté the curry powder and curry paste. This is going to unlock a heightened flavor dimension.
- Finishing the soup. After the soup has simmered, it’s time to really bring the flavors alive! Salt is hugely important in helping to bring out and enhance existing flavors.
- Fish sauce is a common finishing ingredient in Thai cuisine — it adds that final seasoning and umami flavor. Feel free to replace the soy sauce with fish sauce if preferred.
- Not a fan of frozen peas? Try frozen shelled edamame instead!
Ingredient Notes
- Coconut milk is an integral part of this Curry Noodle Soup. It’s sweet and nicely balances the spice from the curry paste. It’s also thick and creamy which makes the soup taste rich and indulgent. Look for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. We used Imperial Kitchen® in the testing of this recipe.
- Red curry paste adds loads of flavor without requiring additional (often hard-to-find) ingredients. Curry pastes can vary from brand to brand, particularly in spiciness. We use Thai Kitchen® which I would say is mild and has a great flavor. I’ve also used Maesri® red curry paste, which is incredible flavor-wise, but it’s a lot spicier than Thai Kitchen. When making this recipe for my kids, I use Thai Kitchen.
- Garlic and ginger. We use refrigerated garlic paste and refrigerated minced garlic to keep prep as quick/simple as possible.
Storage
Curry Noodle Soup Storage
One of my favorite things about curry recipes is how well they store. Leftovers only get more and more flavorful as they sit.
That said, this soup is best stored separately — the broth from the noodles and chicken. If you won’t be eating all of the soup on the same day, package up the noodles and chicken in one container with the broth in a separate one. To enjoy leftovers, heat the broth and pour over the chicken and noodles to warm those through.
More Comforting Curry Recipes
- Mango Chicken Curry with honey mangoes
- Curry Lentil Soup with red lentils and loads of veggies
- Coconut Curry Chicken reader favorite recipe!
- Curry Chicken Salad served on croissant rolls
- Panang Curry with sweet potatoes
Curry Noodle Soup
Ingredients
- 1 tablespoon melted coconut oil
- 1/2 cup thinly sliced shallots (or use green onions)
- 1 tablespoon each minced ginger, garlic paste Note 1
- 2 tablespoons red curry paste Note 2
- 1 tablespoon yellow curry powder
- 1 carton (32 oz) chicken stock (4 cups)
- 1 can (13.5 oz) full-fat coconut milk Note 3
- 2 tablespoons each regular soy sauce, lime juice
- 1-1/2 cups frozen peas
- 2 packets (3 oz. each) instant ramen noodles
- 2 cups cooked chicken pieces (diced rotisserie or leftover grilled chicken)
- Optional: 2-3 teaspoons light brown sugar, if needed, cilantro, extra lime wedges, green onions, Sriracha
Instructions
- OIL AND AROMATICS: Add oil to a large soup pot over medium heat. Thinly slice shallots and add to pot along with ginger and garlic. Sauté until golden, 3-5 minutes. While you get this going, bring a large pot of water to boil for the noodles.
- SIMMER: Once the shallots are golden, add in curry paste and powder. Stir constantly for 2-4 minutes or until very fragrant -- don't rush this; we're creating the foundation of flavor. Increase heat to medium high and while stirring constantly and scraping the bottom of the pot, gradually add in 1 cup of chicken stock until incorporated. Add in the rest of the chicken stock and the entire can of coconut milk. Stir until smooth.
- FINISH BROTH: Bring to a simmer. Once simmering, reduce the heat to maintain a gentle simmer and cook (uncovered) for 5 minutes. Add in the frozen peas, soy sauce, and lime juice. Taste and season with salt and pepper. (I typically add 1/4 teaspoon of each.) Here's where you'll want to take a minute to adjust other flavors -- See Note 4.
- NOODLES: Meanwhile, the water should be boiling. Discard seasoning packets and boil the noodles according to package directions. Drain but do not rinse. Right after draining, use tongs to divide the noodles equally among 4 large soup bowls. Dice the chicken and divide evenly among the 4 bowls (1/2 cup diced chicken per bowl), right on top of noodles.
- SERVE: When ready to serve, ladle broth and peas right on top of the noodles and chicken. Garnish bowls, if desired, with fresh cilantro, thinly sliced green onions, additional lime wedges, and a drizzle of Sriracha if desired. Enjoy immediately.
- STORAGE: If you'd like to have this soup for leftovers, keep the noodles and chicken separate from the broth. Combine the two just before eating.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
