Curry Coconut Noodles
Welcome to Kelly’s Kitchen! Today I have a wonderful recipe for Curry Coconut Noodles with veggies and chicken. This super flavorful, brothy soup hits just right in the summer heat and is perfect for fall. You can make this spicy with Sriracha as a topping. Still, the red curry is not super hot, and the spicy flavors are tempered by the coconut milk and lemongrass, for a refreshing hot and sour flavor combination. Let’s dive in!
The Summary
Today we are making Curry Coconut Noodles
Be sure to find the shoppable key ingredients and equipment
Curry Coconut Noodles
Curry Coconut Noodles Ingredients
1 ½ lbs. Boneless Skinless Chicken Thighs or Breasts
Kosher Salt and Black Pepper
8 oz. Sliced Mushrooms
4 cups Chicken Stock
1 Can Coconut Milk
Zest of 1 Lime
1 tbsp. Lemongrass Paste
2 tbsp. Red Curry Paste
2 tbsp. Soy Sauce
2 tsp. Fish Sauce
1 Red Bell Pepper, sliced
8 oz. Snow Peas, halved
2 Scallions, sliced
2 Packets Stir Fry Noodles, or Rice Vermicelli
½ cup Chiffonade Fresh Basil, plus more for garnish
Lime Wedges for garnish
How to Prepare Curry Coconut Noodles
Step 1
Preheat the oven to 400º F. Salt and pepper both sides of the chicken thighs and place on a baking sheet, bake the thighs for about 25 minutes, until the internal temperature is 170º F. Remove from the oven and set aside until the chicken is cool enough to handle.
Step 2
While the chicken is baking and cooling, combine ¼ cup of water with the mushrooms in a heavy bottom pot. Cook the mushrooms over medium-high heat until all the moisture is evaporated. Drizzle a little olive oil and brown the mushrooms.
Step 3
When the mushrooms have a little browning, add the chicken stock, coconut milk, lime zest, lemongrass paste, red curry paste, soy sauce, and fish sauce. Stir well to fully combine and dissolve the curry paste.
Step 4
Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 5 minutes.
Step 5
Slice the chicken thighs into bite-size pieces and add to the soup. Adjust the heat to maintain the simmer. Add the red bell pepper slices, snow peas, and scallions. Stir to combine and add the noodles.
Step 6
Stir to loosen the noodles and let simmer for another five minutes. Off heat, stir in the chiffonade basil and we are ready to serve!
Serve in bowls and top with chili garlic sauce if you like, lime wedges, and more fresh basil leaves. These Curry Coconut Noodles is so flavorful! Think of it as a Thai-inspired chicken noodle soup comfort food that is perfect for the end of summer. I hope you give this recipe a try! Take care and be well, xo Kelly
Tips for Preparing Curry Coconut Noodles
1. If you plan to have leftovers, use rice vermicelli noodles. Rice vermicelli holds up a lot better after an overnight in the broth, in the fridge.
2. Use your favorite vegetables. Corn or green beans would be excellent options.
3. Don't forget to squeeze lime juice over your serving. The lime juice adds acidity that beautifully balances the curry coconut noodles.
Key Ingredients and Equipment
Quarter Sheet Pan | Lodge 6-qt. Dutch Oven | OXO Zester | Mini Angled Measuring Cup | Hokkien Stir Fry Noodles | Chili Garlic Sauce | Red Curry Paste | Angled Measuring Cup Set | Silicone Spatula Set
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