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 cloves garlic, 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 full-fat 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 tablespoon 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 sauté for 4-5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the yellow curry powder, ground turmeric, and ground cumin. Stir well to coat the onions and cook for 1 minute.
Pour in the chicken broth and coconut milk, stirring to combine.
Add the chicken pieces to the pot and bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer for 15 minutes, until the chicken is cooked through.
Add the egg noodles, sliced carrot, and red bell pepper to the pot. Cook for an additional 6-8 minutes, until the noodles are tender and the vegetables are softened.
Stir in the fish sauce and lime juice. Taste and add salt as needed.
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions before serving.