Thai Yellow Curry Noodle Soup
A simple Thai yellow curry noodle soup made with chicken, coconut milk, and warm spices. Mild, comforting, and easy to adjust to your liking.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp oil
- 1 tbsp yellow curry paste
- 2 cloves garlic (minced)
- ½ onion (sliced)
- 240 ml water
- 80 ml coconut milk
- ½ tbsp fish sauce
- 1 tsp palm sugar
- ½ tbsp light soy sauce
- 120 g chicken (or thighs, slice thin)
- 50 g bell peppers (sliced into sticks)
- 30 g carrot (sliced into sticks)
- 30 g Chinese cabbage (roughly chopped)
- cilantro (finely chopped, add to taste)
- 60 g dry rice noodles
Instructions
- 1
Prepare the ingredients. Soak the rice noodles in warm water until soft; drain and set aside. Thinly slice the chicken. Prep the garlic, onion, bell pepper, carrot, and Chinese cabbage.
- 2
Fry the curry paste. Heat oil in a pot over medium heat. Add the yellow curry paste and stir-fry until fragrant and slightly oily, about 30 seconds.
- 3
Add aromatics. Add the garlic and onion. Stir-fry until the onion softens and smells aromatic.
- 4
Build the broth. Add water, coconut milk, fish sauce, palm sugar, and light soy sauce. Stir until the sugar dissolves and bring to a gentle simmer.
- 5
Cook the chicken. Add the sliced chicken and simmer gently until just cooked through, about 2–3 minutes. Turn off the heat.
- 6
Cook the noodles. Bring a pot of water to a boil. Cook the rice noodles until just tender according to the package. Drain well.
- 7
Assemble. Divide noodles between bowls. Ladle the hot yellow curry soup over the noodles and top with the prepared vegetables. Serve immediately.