Coconut Curry Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 1 Tbsp canola oil
  • 1 red bell pepper, thinly sliced and halved
  • 2 tsp minced garlic
  • 1 cup matchstick carrots
  • 1 15-oz can baby corn, drained and cut into ½-inch slices
  • 2 14-oz cans coconut milk
  • 3 cups chicken broth*
  • 2 Tbsp red curry paste
  • 1 tsp fish sauce
  • 1 Tbsp lime juice
  • ½ tsp ginger
  • 1 tsp red pepper flakes
  • Kosher salt, to taste
  • 2 7.27-oz pkgs Fortune Udon noodles (any flavor, seasoning packets reserved for another use)
  • 2 cups cooked chicken, cubed or shredded
  • Optional toppings:
  • Green onions
  • Peanuts
  • Unsweetened shredded coconut
  • Cilantro
  • Lime wedges
  • Jalapeno slices
Instructions
  1. In a large saucepan over medium-high heat, heat canola oil. Add bell peppers and saute until crisp-tender, about 2 minutes.
  2. Add garlic, carrots, and baby corn, and saute an additional minute.
  3. Pour in coconut milk, chicken broth, red curry paste, fish sauce, and lime juice. Add ginger, red pepper flakes, and Kosher salt. Reduce heat to medium and stir to combine.
  4. Add Udon noodles and chicken, stirring to separate noodles. Bring mixture to a boil and stir until noodles are heated through, about 3 minutes. Remove from heat. Separate into individual serving bowls and serve with optional toppings. Enjoy!
Notes
*If you are serving the soup right away, 3 cups chicken broth is okay. If you're going to wait a bit before serving or plan on having some leftover, add another cup of broth and another ½ tsp of red curry paste, as the noodles absorb a lot of the broth.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/coconut-curry-chicken-noodle-soup/