Spicy Curry-Coconut Chicken Noodle Soup

Servings 4


  • ¾ pound dried rice or gluten-free ramen noodles
  • 2 tablespoons olive oil
  • ½ medium onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 tablespoon finely chopped ginger
  • One 3.5-ounce package shiitake mushrooms stems removed and thinly sliced
  • 1 cup snow peas halved crosswise
  • 2 teaspoons Thai yellow curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 1 quart homemade or store-bought chicken broth
  • One 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut sugar optional
  • 2 cups shredded cooked chicken
  • Salt
  • Lime wedges and sliced red jalapeño chiles for serving
  • Cilantro leaves for serving
  • Basil leaves for serving


  1. In a large pot of boiling salted water, cook the noodles until al dente, about 6 minutes; drain well. Divide among four bowls.
  2. Meanwhile, heat 1 tablespoon of the oil in a large saucepan. Add the onion, garlic, ginger, mushrooms and snow peas over medium-high heat and cook until golden, about 2 minutes; divide among four bowls.
  3. Using the same saucepan, stir together the remaining 1 tablespoon oil, curry paste, curry powder and turmeric; cook for 30 seconds. Stir in the broth and bring to a boil; cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar, and bring to a boil; cook for 5 minutes. Stir in the chicken and cook until heated through; season with salt. Ladle the soup over the noodles and serve with the lime wedges, chiles, cilantro and basil.