A Classic Chicken Noodle Soup, with a South Asian Twist

March  3, 2016

Remember in grade school, when you stayed home sick? (With an actual cold, not a Ferris Bueller cold.) On those days, there was nothing more comforting than a bowl of chicken noodle soup. Maybe it was a family recipe, or came from a packet or a styrofoam cup, but it always felt like that bowl of noodles cured you. This Red Curry Chicken Noodle Soup—with Thai-inspired spices and real heat—is the grown up version:

The best part of this soup by Sarah | Wisconsin from Scratch is the paste of spices that gets cooked into coconut and chicken broth, a blend of cilantro, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile. (The result: A straight spoonful of this stuff would be enough to cure whatever ails you—or at least clear your sinuses.) Blend a batch of the paste ahead of time, then stick it in the freezer to reheat then add to the soup base on a rainy, sneezy day. Made ahead, this soup is so simple to pull together that it's fever-proof (but it'd be a shame to only eat it on sick days).

What's your favorite cure-all soup? Tell us in the comments below!

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See what other Food52 readers are saying.

  • Sandra Long O'Berry
    Sandra Long O'Berry
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    LeBec Fin
  • HalfPint
I eat everything.


Sandra L. March 6, 2016
I have made a soup almost the same as this and it is delicious. Now I want it for supper tonight and, yes, I have the ingredients!
LeBec F. March 3, 2016
My absolutely favorite cure-all soup is the Tom Yum I worked so hard to perfect by adding aLOT of veggies and seafood and making the broth much more complex than usual, with so many shadings of flavor (Thx to It Rains Fishes!) It makes me feel so healthy because it is so full of nutrients, and there's no dairy, and the lime and chile clear my passages and feel so cleansing.:
HalfPint March 3, 2016
Chicken pho made with organic free range chicken