Chicken Curry Noodle Soup

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Chicken Curry Noodle Soup

Course: Soup/Stew
Keyword: chicken, dairy-free, gluten-free, pasta
Calorie: Over 500
Protein: 10-20g
Servings: 2
Calories: 603kcal


  • 3 1/4 ozs Pho Noodles
  • 1 tbsp Coconut Oil
  • 1 tbsp Ginger (peeled and grated)
  • 4 Garlic (cloves, minced)
  • 1 Red Bell Pepper (sliced)
  • 4 ozs Chicken Thighs (skinless, boneless)
  • 1/4 cup Yellow Curry Paste
  • 1 cup Canned Coconut Milk (full fat)
  • 3 cups Chicken Broth
  • Sea Salt & Black Pepper (to taste)
  • 1/2 Lime (juiced)


  • Bring a pot of water to a boil and cook noodles according to instructions on package. Drain, rinse under cold water and set aside.
  • Heat coconut oil in a saucepan over medium-high heat. Cook ginger and garlic until fragrant, about 1-2 minutes. Add bell pepper slices and chicken, and cook for about 3-5 minutes each side.
  • Add curry paste, coconut milk and broth. Scrape any bits at the bottom of the pan. Bring to a simmer and cook for an additional 10 to 15 minutes, or until chicken is cooked through.
  • Season with salt and pepper to taste. Divide noodles and curry soup into bowls. Squeeze lime juice overtop and enjoy!


  • No Curry Paste

    Use your desired amount of curry powder instead.
  • Leftovers

    Refrigerate in an airtight container for up to 3 days or freeze.
  • No Chicken Broth

    Use vegetable or beef broth instead.
  • Vegan & Vegetarian

    Use vegetable broth instead of chicken broth. Use cooked chickpeas instead of chicken thighs.


Serving: 2g | Calories: 603kcal | Carbohydrates: 59g | Protein: 19g | Fat: 31g | Cholesterol: 61mg | Sodium: 3864mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1890IU | Vitamin C: 81mg | Calcium: 41mg | Iron: 1mg

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