Twisted Curry Chicken Noodle Soup

barbara lentz


New twist on a classic curry


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1/2 c
    cilantro stems rough chop
  • 1/4 c
  • 1 medium
    shallot rough chop
  • 4 clove
    garlic rough chop
  • 1
    inch piece ginger rough chop
  • 2 Tbsp
    ancho chili powder
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
  • 2
    birdseye chili peppers
  • 1 Tbsp
    canola oil
  • 1 c
    bella mushrooms chopped
  • 1
    14 oz can coconut milk
  • 32 oz
    chicken broth
  • 1/2 c
    dry sherry
  • 2 Tbsp
    fresh lime juice
  • 1 Tbsp
    fish sauce
  • 2
    chicken breasts pounded thin and thinly sliced
  • 2 oz
    dried rice sticks
  • ·
    chopped cilantro leaves for garnish

How to Make Twisted Curry Chicken Noodle Soup


  1. Place the first 9 ingredients in a food processor and pulse into a paste.
  2. Add oil to a large pot. Add the paste and cook 3 minutes. Add the chicken broth, sherry, and mushrooms. Heat 3 more minutes. Add the coconut milk, lime juice and fish sauce. Bring to a boil and simmer 10 minutes. Add the noodles and chicken and cook 8 more minutes.
  3. Garnish with cilantro

Printable Recipe Card

About Twisted Curry Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai

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