Peanut and Coconut Curry Chicken Noodle Soup
Zoe Patchin

Peanut and Coconut Curry Chicken Noodle Soup

Delicious chicken, rich peanut-coconut curry broth, and slurpable noodles come together in one big, bold bowl. Built in a Circulon pot for serious flavor with zero sticking.

Ingredients

  • 1 yellow onion, diced 
  • 1 tbsp grated ginger
  • 3 garlic cloves, grated 
  • 2 ½ tbsp red curry paste 
  • ½ cup peanut butter 
  • 4 cups chicken broth 
  • 2 14 oz cans coconut milk
  • 2 chicken breasts, sliced thin and cut into bite sized pieces 
  • 1 tbsp fish sauce 
  • 1 ½ tbsp soy sauce 
  • Juice of two limes 
  • ¼ cup chopped cilantro, plus more for serving 
  • 2 packs of ramen, udon, or rice noodle of your choice 
  • Chopped peanuts and chili crisp for serving

Directions

  1. In a large pot, heat 2 tbsp olive oil over medium heat and saute onions until softened, 3-5 minutes. Add grated ginger and garlic and cook for an additional 2 minutes. Add curry paste and stir to coat onions evenly, cook for an additional 3 minutes until curry paste turns a darker shade of red. Add peanut butter and stir to combine. Once peanut butter is melted, add chicken broth and coconut milk. 
  2. Bring to a gentle boil and reduce heat to a simmer. Add sliced chicken and cover. Simmer for about 10 minutes until the chicken is cooked through. 
  3. While the soup is simmering, bring water to a boil in a small pot and cook noodles as directed, minus 1-2 minutes (they will continue to cook once you add them to the soup). Drain and run under cold water to stop cooking. 
  4. Once chicken is cooked through, stir in fish sauce, soy sauce, lime juice and cilantro. Add noodles and stir to combine. Serve topped with additional cilantro, chopped peanuts and chili crisp!