Thai Curry Chicken Noodle Soup

A winter warmer in every sense of the word – it’s fiery, full of flavour and absolutely delicious! It start with a homemade curry paste packed with authentic Thai flavours. Add coconut cream, kaffir lime leaves, Thai basil, fish sauce and a few other aromatics and you’ve got yourself a delicious, coconutty soup base. Ladle it over the seared chicken and noodles and enjoy. Be warned, this recipe is on the spicier side!

  • Prep Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Chicken, Soups, Noodles


For the curry paste:
  • 7 dried red chillies, chopped into 1 cm pieces, seeds shaken out
  • 4 garlic cloves, finely chopped
  • 1 echalion shallot, finely chopped
  • 6 fresh kaffir lime leaves, finely chopped
  • 10 g fresh coriander stems, roughly chopped
  • 1 stalk lemongrass, tough outer layer removed, finely sliced
  • 10 g galangal root, grated or finely chopped
  •  tsps ground white pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • 1 tsp shrimp paste
  • 2 tbsps vegetable oil
For the soup:
  • 640 g chicken thigh fillets (boneless and skinless)
  • 500 ml chicken stock
  • 2 tsps fish sauce
  • 1 tbsp soy sauce
  • 4 kaffir lime leaves, finely chopped
  • 1 tsp sugar
  • 250 ml coconut cream
  • 1 lime, zest only
  • 1 small handful Thai basil leaves, roughly torn
  • squeeze of lime juice, optional
  • 600 g quick-cook/straight-to-wok udon noodles


  1. Soak the dried chillies in 250 ml of boiling water for 15 minutes. Drain well.
  2. Add all the curry paste ingredients to a blender or high-powered food processor and blitz until smooth (or smooth-ish). Set aside.
  3. Place your chicken thigh fillets in a large bowl and season with salt and pepper. Add 1 tbsp of the curry paste and toss to coat. Let sit at least 15 minutes, or up to 4 hours.
  4. Heat a splash of vegetable oil in a large Dutch oven or non-stick heavy-bottomed pot over medium-high. Sear the chicken, cooking it for 2 to 3 minutes on each side. Transfer to a plate, leaving the oil and juices behind.
  5. Add the curry paste and cook, stirring constantly, for 1 to 2 minutes.
  6. Add the chicken stock, fish sauce, soy sauce and kaffir lime leaves and stir to combine. Return the chicken to the pot and bring everything to a simmer. Reduce the heat to low, cover and simmer for 8 mins.
  7. Turn the heat up to medium. Add the sugar, coconut cream and lime zest and stir to combine.  Bring everything to a simmer then reduce the heat to low and simmer for 5 mins.
  8. Remove the saucepan from the heat and stir in the Thai basil. Taste, season with salt, if necessary, and add a squeeze of lime juice (optional).
  9. Using tongs, remove the chicken from the soup and let rest for 5 minutes. Use this time to cook your noodles. Drain and divide between bowls.
  10. Slice the chicken and add it to the serving bowls. Ladle the soup over the noodles and chicken and serve with extra lime wedges on the side.


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