Curry Noodle Soup

Teresa Blackburn
  • Yield: 8 servings

Make this into a vegetarian soup by omitting the chicken. Broil or pan-sear 3/4 pound sliced firm tofu and place on top of noodles before ladling on the soup. Brush the tofu with hoisin sauce before cooking.


3cups canned unsweetened coconut milk
3tablespoons Thai Red Curry Paste
1tablespoon turmeric
1pound boneless, skinless chicken breasts, cut into 14-inch strips
1cup reduced-sodium chicken broth or vegetable broth
2tablespoons fish sauce
2tablespoons soy sauce
1teaspoon salt
3/4pound egg noodles (preferably Asian-style)
3/4cup loosely packed Thai basil leaves
2-- green onions, thinly sliced


  1. In a large saucepan, bring 1/2 cup coconut milk to a boil over medium-high heat. Add red curry paste and turmeric; stir to combine. Cook until mixture starts to thicken, stirring frequently, about 3 minutes.
  2. Add chicken strips and turn to coat them well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook about 8 minutes.
  3. Add salt and egg noodles to boiling water. Cook until al dente. Drain.
  4. Ladle hot soup over noodles and garnish with basil and green onions.

Reprinted with permission from Nirmala Narine’s In Nirmala’s Kitchen: Everyday World Cuisine (Lake Isle Press, 2006).

Nutritional Info *per serving

  • Calories 458
  • Fat 26g
  • Saturated Fat 20g
  • Cholesterol 72mg
  • Sodium 1211mg
  • Carbohydrate 38g
  • Fiber 4g
  • Sugars 5g
  • Protein 22g