Golden Thai Curry Chicken Noodle Soup

This Golden Thai Curry Chicken Noodle Soup is quite literally a hug in a bowl. It’s hearty, comforting and so incredibly delicious. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes. The strength of the broth rests on the quality of the Thai curry paste you use, so opt for the best you can find. My favourites are Thai Taste and Mae Ploy.

Table of Contents

• Introduction
• Ingredient Breakdown
• Quality Ingredients Are Key
• Why Chicken Thighs Are the Best
• Turn Your Chicken Skins Into Crispy Treats
• More Noodle Soups
• Final Thoughts

Introduction

This Golden Thai Curry Chicken Noodle Soup is a perfect dish when you crave something warm, comforting, flavourful. The star of this recipe is the rich, umami broth, which is quick to make yet tastes like it‘s been simmering for hours. The key to its incredible flavour lies in the quality of the ingredients, particularly the curry paste and coconut milk. In this post, I’ll break the recipe down, starting with an ingredient breakdown.

Ingredient Breakdown

• Thai Red Curry Paste: This is the flavour backbone of this recipe. Therefore, opt for a high-quality brand like Mae Ploy or Thai Taste.
• Fish Sauce: A small amount of fish sauce adds a deep, savoury umami flavour to the soup.
• Palm Sugar: Adds a subtle sweetness that balances the heat and saltiness of the curry paste and fish sauce respectively. Palm sugar is traditional in Thai cooking, but light brown sugar works as a substitute.
• Ground Turmeric: This not only gives the soup a beautiful golden hue but also adds a subtle warm, earthy flavour.
• Coconut Milk: Opt for a good-quality coconut milk with at least 70% coconut extract. It provides a creamy, rich texture and a slight sweetness, perfectly balancing the spicy, savoury elements of the broth.
• Chicken Stock: Enhances the soup’s depth of flavour. You can use homemade stock for the best flavour, but a good-quality store-bought version will also work well.
• Fresh Ginger: Adds a zesty, warming spice that complements the curry paste and enhances the soup’s complexity.
• Chicken Thighs: These are used for their rich flavour and tender texture. The bones add additional depth to the broth during simmering.
• Ramen Noodles: While this recipe uses dried ramen noodles, you can substitute with your favourite noodle type. Just be sure to adjust the cooking time accordingly.
• Beansprouts and Fresh Coriander: These add freshness and crunch to the finished soup, contrasting with the creamy, rich broth.
• Chilli Oil (optional): A drizzle of chilli oil adds a bit of extra heat and flavour to the soup. This is optional, depending on your heat tolerance.

Quality Ingredients Are Key

The strength of this Golden Thai Curry Chicken Noodle Soup relies on the quality of the ingredients. Let’s start with the Thai curry paste. A high-quality paste, such as those from Mae Ploy or Thai Taste, offers a balanced blend of spices and herbs that deliver depth and complexity. Cheaper, supermarket-own brands often have a diluted flavour profile, with added fillers that can weaken the broth’s intensity. In this recipe, the Thai curry paste isn’t just a seasoning; it the foundation of the dish’s flavour. Therefore, investing in a good-quality paste makes all the difference.

Similarly, coconut Milks aren’t all made equal. Look for tinned coconut milk that has at least 70% coconut extract. The higher coconut percentage creates a creamier texture. It also adds a subtle sweetness that perfectly complements the spice and savouriness of the broth. Lower quality coconut milk often contains more water and less coconut. This can dilute the flavour and texture of the broth. It’s worth mentioning here that expensive doesn’t always mean better quality. Lidl coconut milk, for example, is very affordable and packs a whopping 94% coconut extract!

The combination of a quality curry paste and rich coconut milk results in a soup that’s both bold and balanced.

Why Chicken Thighs Are the Best

Chicken thighs are the unsung heroes of this recipe, providing both flavour and texture. Unlike chicken breasts, thighs remain tender and juicy even after simmering. The extra fat content in the thighs ensures that the meat does not dry out. This is important when making a soup that requires simmering. Moreover, chicken thighs impart a richer flavour to the broth, especially when simmered with the bone. The marrow from the bones leaches into the soup, adding depth and body to the broth that boneless cuts simply cannot match.

If you prefer, you can use boneless, skinless chicken thighs, which will still provide flavour without the added step of removing the bones after cooking. Drumsticks are another great option. I would avoid using chicken breasts because they lack flavour and dry out too quickly for this recipe. In this Golden Thai Curry Chicken Noodle Soup, you want tender, flavourful chicken that complements the rich, umami broth, and thighs are undoubtedly the best cut for this purpose.

Turn Your Chicken Skins Into Crispy Treats

While making the broth, you have the option to create crispy chicken skins—a delightful, crunchy topping that adds both texture and flavour to the soup. This step is not only delicious but also avoids waste. Instead of discarding the chicken skins, you repurpose them to create a crispy garnish. Here’s how you achieve this:

• Step 1: Start by carefully removing the skin from the chicken thighs.
• Step 2: Scrape off any excess fat using a small, sharp knife.
• Step 3: Place the skins skin-side down on a greaseproof paper-lined baking sheet.
• Step 4: Cover with another layer of greaseproof paper and weigh it down with a heavy baking sheet or roasting tin. This ensures the skins cook evenly and remain flat.
• Step 5: Bake them in a preheated oven at 180°C (fan 160°C) for 25 to 30 minutes until golden and crisp. The result is a beautifully crispy skin that adds a delightful crunch to each bite of the soup.

These crispy chicken skins not only provide a satisfying texture contrast to the soft noodles and tender chicken but also carry a concentrated flavour that enhances the overall taste of the dish.

More Noodle Soups

If you love noodle soups, why not try some of my other noodle soup recipes?

• Teriyaki Pork Miso Ramen: This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which makes the broth taste like it’s been simmering for hours.
• Chinese-Style Chicken Noodle Soup: It’s bursting with delicious flavours and warm spices, perfect for a cold night.
• Miso Mushroom Noodle Soup: This soup is so flavourful, which is surprising because the broth takes less than 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch.

Final Thoughts

This Golden Thai Curry Chicken Noodle Soup is more than just a meal; it’s an experience. The blend of spicy, savoury, and sweet flavours in the broth, combined with tender chicken and soft noodles, creates a comforting bowl that warms you from the inside out. The addition of fresh beansprouts and coriander adds brightness and crunch, while the optional crispy chicken skins elevate the dish with texture and depth. Remember, the quality of the ingredients is paramount. Choose the best Thai curry paste and coconut milk you can find, and opt for chicken thighs to ensure the soup is as flavourful and satisfying as possible. So, the next time you’re in need of a culinary hug, give this recipe a try—it might just become your new favourite comfort food. Enjoy!