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Spicy and Smooth Yellow Curry Chicken Noodle Soup

This spicy and smooth curry chicken noodle soup is full of warming flavors of yellow curry, some creamy coconut milk, a smidgen of heat, and vegetables like baby bok choy, shiitake mushrooms, carrots, scallions, and chewy egg noodles.

Equipment/Recommended Products

  • Stock pot or Dutch oven
  • Sharp knife
  • Cutting Board
  • Large spoon
  • Tongs
  • Meat Thermometer
  • Microplane
  • Measuring cups
  • Measuring spoons

Key Ingredients Needed

  • 1-2 teaspoon avocado oil, or olive oil
  • 1 lb boneless, skinless chicken tenders, Or use chicken breasts and cut them into strips.
  • Sea salt and cracked black pepper
  • 4 cloves of garlic, smashed and thinly sliced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon freshly grated lemongrass (optional)
  • 5 scallions cut into 1-inch pieces (about 1 cup)
  • 1 cup sliced shiitake mushrooms
  • 1 cup thinly sliced carrots
  • 2 bunches of baby bok choy, roughly chopped into bite-sized pieces
  • 3 teaspoons yellow curry paste
  • 1 teaspoon curry powder
  • 2 tsp turmeric
  • 8 cups chicken broth, Or use a homemade stock
  • 13.5 oz can of coconut milk
  • 1 teaspoon fish sauce
  • 2 cups egg noodles

Optional Garnishes

  • Thinly sliced chile or jalapeño
  • Fresh parsley or cilantro
  • Crushed toasted peanuts
  • Lime wedges

Instructions/Step By Step Directions

Step 1: Heat the avocado oil in a heavy-bottomed stock pot or Dutch oven over medium heat.

Step 2: Hit the chicken tenders with some salt and pepper, and place them into the hot oil. Cook them for about 8 minutes, flipping them over with tongs halfway through, until the chicken is fully cooked and has an internal temperature of 165º F. When ready, transfer the tenders onto a paper towel-lined cutting board or plate and set them aside. If there are browned chicken bits stuck to the bottom of the pot, pour in a splash of chicken broth and deglaze the pot; leave the bits in there, they’ll add flavor!

Step 3: If necessary, drizzle a bit more oil into the pot. Stir in the garlic, ginger, and lemongrass, and let simmer for about 15 seconds or until aromatic.

Step 4: Transfer the chopped bok choy, shiitake mushrooms, carrots, and scallions to the pot and stir to coat. Let them cook for about 5-7 minutes, or until they’re tender.

Step 5: Add the curry paste and mix it in well to lightly coat the veggies.

Step 6: Pour the chicken broth into the pot and add the turmeric, curry powder, coconut milk, and fish sauce; give everything a good stir. Make sure that the curry paste has completely dissolved and that the coconut milk is well-mixed into the broth.

Step 7: Bring the soup to a simmer and let it go for about 5 minutes. In the meantime, chop or shred the chicken on a cutting board. (Shred it using two knives.)

Step 8: Add the egg noodles and the chicken to the soup and simmer until the noodles are fully cooked—about 8 minutes.

Step 9: Once the noodles are cooked, it’s ready to eat. Serve the soup garnished with slices of fresh chile or jalapeños, fresh parsley or cilantro, or crushed toasted peanuts. Add a wedge of lime to spritz some fresh lime juice in there, too!


  • Don’t add more noodles than the recipe calls for! It’ll be tempting, but once the noodles are completely cooked, you’ll see that 2 cups is enough. If you do accidentally add too many noodles and they soak up the broth, simply add more chicken stock.
  • Sometimes after the soup sits in the fridge, the noodles inevitably soak up a lot of the broth anyway. So if that happens, add some chicken broth when reheating leftovers on the stovetop.
  • Make this a vegetarian-friendly soup by omitting the chicken (you could use tofu instead) and fish sauce, and using vegetable broth.
  • You can crank up the heat in this soup by adding Sriracha, or Sambal Oelek to the broth while it simmers.
  • Fresh stalks of lemongrass aren’t always easy to find, so you could either omit the lemongrass or get the grated lemongrass in a tube—but freshly grated is way better and will offer optimal flavor.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]