Description
Thai Yellow Curry Noodle Soup with Chicken brings irresistible flavors to your table. This easy dish features tender chicken, fresh vegetables, and creamy coconut milk, making it a perfect choice for a quick dinner or a comforting meal.
Ingredients
Scale
- 1 tbsp oil
- 1 tbsp yellow curry paste
- 2 cloves garlic, minced
- ½ onion, sliced
- 240 ml water
- 80 ml coconut milk
- ½ tbsp fish sauce
- 1 tsp palm sugar
- ½ tbsp light soy sauce
- 120 g chicken, or thighs, slice thin
- 50 g bell peppers, sliced into sticks
- 30 g carrot, sliced into sticks
- 30 g chinese cabbage, roughly chopped
- cilantro, finely chopped, add to taste
- 60 g dry rice noodles
Instructions
- Prepare the ingredients by soaking the rice noodles in warm water until soft, then drain and set aside. Thinly slice the chicken and prep the garlic, onion, bell pepper, carrot, and Chinese cabbage.
- Heat oil in a pot over medium heat. Add the yellow curry paste and stir-fry until fragrant and slightly oily, about 30 seconds.
- Add garlic and onion to the pot. Stir-fry until the onion softens and becomes aromatic.
- Pour in the water, coconut milk, fish sauce, palm sugar, and light soy sauce. Stir until the sugar dissolves and bring to a gentle simmer.
- Add sliced chicken to the pot and simmer gently until cooked through, about 2–3 minutes. Turn off the heat afterward.
- Bring another pot of water to a boil and cook the rice noodles until just tender, following the package instructions. Drain well.
- Divide the noodles into bowls, ladle the hot yellow curry soup over the noodles, and top with prepared vegetables. Serve immediately.
Notes
For added flavor, try using homemade stock instead of water.
Feel free to swap in your favorite vegetables based on what you have on hand.
Adjust the curry paste to your desired spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 6g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg