Spicy Thai Coconut Curry Chicken Soup with Ramen Noodles

This Thai-inspired coconut curry soup is the ultimate comfort food, combining tender dark meat chicken, sweet carrots and leafy spinach in a rich, creamy broth. The addition of ramen noodles makes it a hearty one-pot meal that’s both satisfying and flavorful.

Finished with a squeeze of fresh lime and a sprinkle of scallion greens, each bowl is a perfect balance of spicy, sweet and tangy. Ready in just 25 minutes, this soup is ideal for busy weeknights when you crave something warm and delicious.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Wash and dry produce. Peel carrots; halve lengthwise and slice on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes.
3. Stir 1½ cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.
4. Meanwhile, quarter lime.
5. Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. Drain, then rinse noodles under cold water for 30 seconds.
6. Stir spinach, drained noodles, coconut milk and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. Taste and season with salt and pepper.
7. Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat adds more flavor and stays tender during cooking.

Is this soup gluten-free?

The ramen noodles contain wheat, so for a gluten-free version, use rice noodles or gluten-free ramen.

Can I make this soup ahead of time?

Yes, but store the noodles separately to prevent them from becoming too soft. Add them when reheating.