Why You’ll Love This Curried Chicken Noodle Soup with Rice Noodles
If you’re craving a warm, hearty meal with a delicious twist, this Curried Chicken Noodle Soup with Rice Noodles is the perfect recipe for you. It combines the bold flavors of curry with the comforting essence of classic chicken noodle soup, creating a soul-warming dish that’s both rich, aromatic, and easy to make.
Whether you need a cozy meal for a chilly evening or want to enjoy a restaurant-quality dish at home, this quick and flavorful chicken noodle soup will satisfy your cravings. Plus, it’s naturally gluten-free thanks to the rice noodles!
What Makes This Curried Chicken Noodle Soup Special?
This dish is a fusion of Thai, Indian, and Western culinary influences, blending the creaminess of coconut milk, the richness of curry spices, and the heartiness of a traditional chicken noodle soup.
Key Ingredients for the Best Curried Chicken Noodle Soup
To achieve the perfect balance of flavors and textures, here’s what you’ll need:
- Chicken – Use boneless, skinless chicken breasts or thighs for a tender, protein-rich soup.
- Rice Noodles – These gluten-free noodles absorb the flavorful broth beautifully.
- Curry Powder – A blend of spices that gives the broth warmth and depth.
- Coconut Milk – Adds a creamy texture and balances the spice.
- Chicken Broth – Provides a rich and savory base.
- Aromatics (Onion, Garlic, Ginger) – Essential for building deep layers of flavor.
- Vegetables (Carrots, Bell Peppers, Snow Peas) – Adds color, crunch, and nutrition.
- Lime & Fresh Cilantro – Brightens the dish with a fresh, zesty finish.
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Toast the Curry Powder
Stir in the curry powder, allowing it to toast for 30 seconds to release its full flavor.
3. Add the Liquids and Simmer
Pour in the chicken broth and coconut milk, then add the chicken. Let simmer until the chicken is fully cooked and tender.
4. Cook the Vegetables
Add carrots, bell peppers, and snow peas, cooking until slightly tender but still crisp.
5. Add the Rice Noodles
Drop in the rice noodles and cook according to the package instructions. They should remain slightly firm for the best texture.
6. Garnish and Serve
Finish with fresh lime juice and cilantro for a burst of freshness. Serve hot and enjoy!
Tips for the Best Curried Chicken Noodle Soup with Rice Noodles
- Don’t overcook the rice noodles – Add them at the last minute to prevent them from becoming mushy.
- Use full-fat coconut milk for a creamier broth.
- For extra spice, add chili flakes or a dash of sriracha.
- Make it vegetarian by swapping chicken for tofu and using vegetable broth.
Curried Chicken Noodle Soup with Rice Noodles
Description
This Curried Chicken Noodle Soup with rice noodles is the perfect blend of aromatic spices, tender chicken, and a creamy coconut broth. With simple ingredients and an easy process, you can make this delicious soup in under 40 minutes. Perfect for lovers of Asian-inspired and comforting flavors, this gluten-free recipe is ideal for a quick and healthy dinner.
Ingredients
Soup Base
Additional Ingredients
Instructions
Preparation
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Prepare the Ingredients
Chop the onion, mince the garlic, dice the chicken breast, slice the carrots, and chop the cilantro.Ensure all ingredients are ready before starting to cook for a smoother process. -
Cook the Rice Noodles
Cook the rice noodles according to the package instructions, then drain and set aside.Rinse the noodles with cold water after cooking to prevent sticking.
Making the Curried Chicken Noodle Soup
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Sauté Aromatics
In a large pot, heat oil over medium heat. Add onions and garlic, sauté until fragrant.Stir frequently to prevent burning and release the flavors. -
Add Chicken and Curry Powder
Add diced chicken breast to the pot, sprinkle with curry powder, and cook until chicken is no longer pink.Coat the chicken evenly with curry powder for a robust flavor. -
Pour in Broth
Pour in chicken broth, bring to a simmer, and let it cook for about 10 minutes.Use low-sodium broth if watching salt intake. -
Add Carrots and Coconut Milk
Stir in sliced carrots and coconut milk. Simmer until carrots are tender.Shake the coconut milk can before opening to mix the cream and liquid. -
Combine Rice Noodles
Add the cooked rice noodles to the soup, stir well, and cook for another 2-3 minutes.Gently mix to incorporate noodles without breaking them. -
Finish and Serve
Season with salt and pepper to taste. Garnish with chopped cilantro before serving.Adjust seasoning according to personal preference.
Storage
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Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
Nutrition Facts
- Amount Per Serving
- Calories 350kcal
Note
- For a vegetarian version, swap the chicken with tofu or chickpeas.
- Adjust the level of spiciness by adding more or less curry paste.
- Garnish with fresh cilantro, lime wedges, and a sprinkle of red pepper flakes for an extra kick.
- Make it gluten-free by using gluten-free rice noodles or spiralized vegetables instead.
- To enhance the flavor, consider adding a splash of coconut milk or a dollop of Greek yogurt before serving.
- This soup tastes even better the next day as the flavors meld together, making it a perfect make-ahead meal.
