Spicy Thai Curry Noodle Soup

Spicy Thai Curry Noodle Soup

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Recipe by http://hapanom.com/ Course: SoupsCuisine: ThaiDifficulty: Medium


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This bright and beautiful soup has incredible depth of flavor. You’ll never believe how quick and easy it is to make.


  • 1 Stalk Lemongrass, tough outer layer removed

  • 2-3 Red Thai Chilies, seeded

  • 2 Shallots, halved

  • 8 Cloves Garlic

  • 12″ Piece Piece of Ginger, peeled and sliced

  • 1/4 Cup Cilantro, stems only

  • 1 Tbsp Ground Coriander

  • 1 Tbsp Ground Turmeric

  • 1 Tsp Curry Powder

  • 2 Tbsp Vegetable Oil

  • 28 Ounces Unsweetened Coconut Milk

  • 2 Cups Chicken Broth

  • 1 1/2 Pounds Boneless, skinless Chicken Thights, halved

  • 1 Pound Chinese Egg Noodles

  • 3 Tbsp Fish Sauce

  • 1 Tbsp Light Brown Sugar

  • Kosher Salt

  • Sliced Red Onion, Bean Sprouts, Cilantro, Lime Wedges, Chili oil for toppings


  • Prepare lemongrass water by, placing the thinly sliced lemongrass in a small bowl, then pour ½ cup of boiling water over it and allow to steep for at least 10 minutes. Then remove the lemongrass, reserving the water.
  • Puree the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tablespoons of the lemongrass water. Process until smooth, add more lemongrass water, 1 tablespoon at a time, if needed.
  • In a large pot over medium heat, warm the vegetable oil. Add the spicy curry puree you just made, and cook 4-6 minutes, stirring constantly.
  • Add the coconut milk and broth. Bring to a boil and add the chicken. Reduce the heat to a simmer and cook the chicken until fork-tender, about 10-15 minutes. Transfer the chicken to a plate and allow to cool slightly, then shred the meat.
  • Cook the noodles according to the package directions.
  • Add the fish sauce, sugar, and chicken to the soup. Season with salt, if needed. Divide the soup and noodles among bowls and serve with the desired toppings. Enjoy!

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