A comforting and flavorful yellow curry chicken noodle soup featuring tender chicken, aromatic spices, and hearty noodles in a creamy coconut broth.
1 tablespoon vegetable oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14-ounce) can coconut milk
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
6 ounces egg noodles
1 medium carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
2 tablespoons fish sauce
1 tablespoon lime juice
Salt, to taste
Fresh cilantro leaves, for garnish
Sliced green onions, for garnish
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Add the yellow curry powder, ground turmeric, and ground cumin; stir continuously for 1 minute to toast the spices.
Pour in the chicken broth and coconut milk, stirring to combine.
Bring the mixture to a simmer.
Add the chicken pieces to the pot and cook for 10 minutes, or until the chicken is cooked through.
Add the egg noodles, sliced carrot, red bell pepper, and snap peas to the soup.
Cook for an additional 5-7 minutes, or until the noodles and vegetables are tender.
Stir in the fish sauce and lime juice.
Taste and season with salt as needed.
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions before serving.