Thai Coconut Curry Noodle Soup with Chicken and Vegetables

This Thai-inspired coconut curry soup is the ultimate comfort food for busy weeknights. It’s packed with tender chicken, sweet carrots and leafy spinach, all swimming in a creamy, spicy coconut broth. The addition of springy ramen noodles makes it a hearty meal that will satisfy your cravings for something warm and flavorful.

Finished with a squeeze of fresh lime juice and a sprinkle of scallion greens, this soup strikes a perfect balance of sweet, spicy and tangy. Ready in just 20 minutes, it’s an easy and delicious way to bring the flavors of Southeast Asia to your dinner table.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView 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. Open package of chicken and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
3. Heat a large drizzle of oil in the same large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Stir in 1½ cups water, pho stock concentrates, veggie stock concentrate, chili sauce and garlic powder. 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 the 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 the pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. Taste and season with salt and pepper. Stir in the cooked chicken.
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 thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they are cooked through.

Is this soup gluten-free?

The recipe as written contains ramen noodles which have wheat. For a gluten-free version, use rice noodles or gluten-free ramen.

Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable stock instead of pho stock concentrate. Add extra vegetables like bell peppers or mushrooms.