SoupsWhat to CookChickenThai

A Classic Chicken Noodle Soup, with a South Asian Twist

16 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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:

Red Curry Chicken Noodle Soup
Red Curry Chicken Noodle Soup

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).

Advertisement
C9ab120d 8433 49df ae06 9b61c267e258  2016 0222 red curry chicken noodle soup james ransom 048

Red Curry Chicken Noodle Soup

Bc16c9cc bccd 4e91 bada 0ebbded31660  pic Sarah | Wisconsin from Scratch

51 Save Recipe
Serves 3 to 4
  • 1/2 cup cilantro leaves with stems, loosely packed
  • 1/4 cup water
  • 1 medium shallot, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • One 1-inch piece of ginger, peeled and roughly chopped
  • 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 Thai chile, roughly chopped (optional)
  • 1 tablespoon canola or peanut oil
  • One 14 ounce can light coconut milk
  • One 14 1/2 ounce can chicken broth
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1/4 teaspoon salt, or to taste
  • 1 cup shredded, cooked chicken (preferably dark meat)
  • 3/4 ounce thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
  • Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

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

Tags: tom khai gai, soup, chicken noodle soup, cold,