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Thai Curry Chicken Noodle Soup

Posting Date: 02/09/20

Thai Curry Chicken Noodle Soup

Thai Curry Chicken Noodle Soup recipe was inspired by the Thai curry chicken soup I got from 1 of the grocery stores. I always thought it would be nice if the soup could be modified to be a main dish by adding noodles. Indonesians have some kind of curry noodle soup similar to Thai Curry Chicken Soup. It is called Laksa Ayam (Indonesian Chicken Coconut Curry Soup). So, I decided to make it myself and add noodles. This noodle soup is really delicious and easy to make. Instead of using chicken, you can also use your preferred meat, such as shrimp, pork, beef, or just make it vegetarian by using diced fried tofu. I use yellow curry paste but you can use red or green curry paste. I use egg noodles but I think thin rice noodles will go really well. As for vegetables, I use carrot and red bell pepper but you can use other vegetables, such as broccoli, bok choy, etc. If you don't want carbs, you can serve the dish as soup without the noodles.

This recipe serves 3 people.


  • 3 bunches of egg noodles (for 3 servings). Chinese egg noodles are sold in a package with several bunches of personal size egg noodles inside. One bunch is for 1 serving. If you prefer rice noodles, you may use them instead.
  • 1 tablespoon vegetable oil
  • 1 small shallot, sliced
  • 2 cloves of garlic, sliced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon yellow curry paste. You may use red or green curry paste if that's what you have.
  • 1 lb chicken breast, diced. To make it vegetarian, substitute with diced fried tofu.
  • 1 carrot, sliced
  • 1 red bell pepper, sliced. You may use green or yellow bell pepper instead.
  • 1 cup coconut milk
  • 1.5 cup water
  • 1 chicken bouillon cube. To make it vegetarian, skip it.
  • 1 tablespoon sugar or to taste
  • 1 teaspoon turmeric powder
  • pinch of black pepper or to taste
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon fish sauce. To make it vegetarian, substitute with soy sauce.
  • 1 teaspoon fresh lime juice or to taste
  • 1 green onion, sliced
  • Optional: fresh cilantro, sliced


  1. Cook the noodles according to package directions. Once they are cooked, drain the noodles on colander and rinse the noodles on colander with cold water several times until the noodles are not hot anymore. Rinsing the noodles is done to prevent sticking from each other. Shake the colander to remove excess water and set the noodles on colander aside to drain more water.
  2. To make soup broth: Heat 1 tablespoon vegetable oil in a pot over medium high heat. Add shallot, garlic, ginger, and yellow curry paste into the pot. Saute until fragrant. Add chicken breast into the pot. Once the chicken breast is half-way cooked, add carrot into the pot. Stir fry until chicken is fully cooked. Add red bell pepper, coconut milk, water, chicken bouillon cube, sugar, turmeric powder, black pepper, and salt into the pot. Once the liquid has come to a boil, reduce the heat to low and add fish sauce and lime juice. Stir to mix and taste it. Add more seasoning (salt, sugar, pepper, or lime juice) if needed. Let it cook for another 5 min. Remove the pot from the heat.
  3. To serve it, divide noodles into 3 bowls. Pour soup broth on top of the noodles. Top each bowl with green onion and cilantro. Serve while it is still hot.

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