Thai Coconut Chicken Noodle Soup

This Thai yellow curry-inspired bowl of noodle soup is full-on fragrant, spicy, rich with coconut milk and brimming with nutritious chicken.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Thai

Keyword: chicken noodle soup

Servings: people

Heat the vegetable oil in a large soup pot, then add the diced onion and celery, sauté over low heat for 5 minutes, then add the minced garlic and continue sautéing for 30 seconds while stirring. Now add the Thai yellow curry paste and stir fry briefly until fragrant.
Pour in the coconut milk and chicken stock and bring to a simmer, now add the chicken thighs or breasts and cook for 15 minutes.Then pull the chicken out of the pot and shred into bite-sized chunks by pulling at it with two forks in a large bowl.
Add the sliced mushrooms, spinach and noodles, cook for 3 minutes, return the chicken to the pot of soup, warm through for 2 minutes, check if the noodles are cooked all the way through, then take off the heat. Serve with lime wedges.

Using a store-bought This is an affiliate link.Thai yellow curry paste makes this a very easy soup to make. Just remember that the potency of a curry paste will depend on the brand and how long it’s been open. Use your own judgement and adjust accordingly.
To make it spicier, try a stronger paste like red or green curry.
I didn’t manage to locate bamboo shoots, but they are commonly found in Thai curries. They bring an additional texture to the soup and can usually be found in the Asian section of supermarkets.