Curried chicken coconut noodle soup

Cook: 30 mins
Curried chicken coconut noodle soup
This recipe is from our Vietnamese class in our cookery school and has become a firm favourite in the Fulvio household. It is so hearty that it is wonderful as a main supper in the evening.

Vegetable oil

1 large garlic clove, minced

2 tbsp curry powder

800ml–1 litre chicken stock

1 x 400ml tin of unsweetened coconut milk

100ml water

6 thin slices of fresh ginger

1 stalk of lemongrass, the woody top section discarded and the remainder minced

1⁄2 tsp whole black peppercorns

2 chicken breasts

130g medium Asian egg noodles

3 tbsp lime juice (about 1 1⁄2 limes)

3 tbsp Thai fish sauce (nam pla)

1 sprig of fresh coriander, chopped

Heat a saucepan over a moderately low heat. Add some oil and the garlic and stir for 1 minute, until it’s fragrant. Add the curry powder and cook for 30 seconds.

Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it’s cooked through.

Transfer the chicken to a plate. Using two forks, shred the chicken and stir it back into the broth.

Add the noodles to the soup, stir to soften and simmer for about 3 minutes, taking care not to overcook.

Add the lime juice and the Thai fish sauce. Taste for seasoning, adding more Thai fish sauce or lime juice as required.

Using a tongs, divide the noodles among the bowls and ladle the soup over them. Sprinkle with coriander and serve.


Cooking Time
30 minutes

Main ingredients
Chicken, Pasta & Noodles, Vegetables

Recipe Type
Soups, Dinner, Pasta/Noodles


Special Info
Nut free, Dairy free

Level of Difficulty

If freezing this soup, omit the noodles, as these can be added in when reheating. They only take a few minutes to cook in the broth.

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