Thai Chicken Curry Noodle Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai curry broth spiked with lime and coconut milk carries shredded chicken, rice noodles, and bok choy. Fresh basil, mint, and cilantro finish this satisfying noodle soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon coconut oil
- 1 large onion (minced)
- 1 small bunch green onions (white parts only, chopped)
- 1 teaspoon ginger (grated)
- 6 cloves garlic (minced)
- 4 tablespoon Thai red curry paste
- 4 cups low-sodium chicken broth (or chicken stock)
- 2 cups water
- 2 large chicken breasts
- 3 limes juiced (plus more for serving)
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 (15-ounce) can full-fat coconut milk
- 4 small bunches baby bok choy
- 8 oz rice noodles (cooked separately to al dente)
- salt (to taste)
- fresh cilantro
- fresh mint
- fresh basil
- limes (cut into wedges)
- red chili flakes
- green onions
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1602mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.