Spicy Curry-Coconut Chicken Noodle Soup

Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced

1 cup snow peas, halved crosswise

1/2 medium onion, thinly sliced

1 tablespoon peeled and finely chopped fresh ginger

2 cloves garlic, finely chopped

2 teaspoons Thai yellow curry paste

1 teaspoon curry powder

1 teaspoon ground turmeric

4 cups chicken broth

One 13.5-ounce can unsweetened coconut milk

2 tablespoons Asian fish sauce

2 tablespoons coconut sugar

2 cups shredded cooked chicken

Lime wedges, for serving

Sliced red jalapenos, for serving

Fresh cilantro leaves, for serving

Fresh basil leaves, for serving


12 ounces dried rice or ramen noodles

2 tablespoons olive oil


  1. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls. 
  2. Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls. 
  3. Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.