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Coconut Curry Noodle Soup

Coconut curry soup with chicken and noodles
Casey Barber
Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

Make a comforting bowl of coconut curry with chicken and noodles at home for a delicious Thai-inspired meal.


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  • 1 tablespoon olive oil
  • 1 cup sliced portobello mushrooms or shiitake mushrooms (about 1 large portabello or 4 large shiitakes)
  • 1 cup snow peas (about 1/4 pound)
  • 1 cup carrots (about 1 large or 2 small carrots)
  • 1 tablespoon red curry paste
  • 1 pound boneless, skinless chicken breast, cubed into bite-size pieces
  • 4 cups chicken broth
  • 1 5.5-ounce can regular (not light) coconut milk
  • 1 tablespoon fish sauce or reduced-sodium soy sauce
  • 1/4 pound (4 ounces) round udon noodles or thick spaghetti
  • lime wedges for serving (optional)
  • Fresh cilantro leaves for serving (optional)
Fulfilled by


Heat the olive oil in a medium (3-4 quart) stockpot over medium heat. Stir in the mushrooms and cook for 3-4 minutes, just until the mushrooms start to brown.

Add the carrots, snow peas, and curry paste, and stir together. Add the chicken breast and cook, stirring occasionally, for 2-3 minutes.

Stir in the chicken broth, coconut milk, and fish sauce or soy sauce and bring to a simmer. Cook for about 5 minutes, then add the noodles and cook for 5-7 minutes more, until the noodles are tender.

Divide between 4 bowls. Serve with lime wedges and cilantro leaves on the side for individual garnish.