This yellow curry noodle soup is super simple to make, doesn’t require any curry paste and comes together in 30 minutes! I use my home-made curry powder blend instead of traditional yellow curry paste to cut down on time taken while still making it very flavorful. Watch the full video below.
I have always been a big fan of Thai food. This recipe is inspired by my travels to Thailand and all the amazing food I got to enjoy while I was there. I was very fortunate to be able to take a cooking class while I was in Chiang Mai and I got to learn a lot about their local ingredients and preparations.
I came up with this yellow curry noodle soup recipe because I really missed being in Thailand and enjoying the amazing food and wanted to preserve those amazing memories & aromas. While this dish is not authentic, it still turned out very delicious and comforting. I will share some traditional and authentic dishes from my cooking lessons in future posts.
What makes this yellow curry noodle soup so good?
The best part about this yellow curry recipe is that I use my home-made curry powder blend instead of the traditional yellow curry paste to cut down on time taken while still making it very flavorful.
Yellow curry paste is usually a combination of ground-up aromatic vegetables + curry powder. Although, using curry paste certainly amps up the flavor of this dish, I find that using a combination of my home-made curry powder blend + some whole flavoring ingredients like ginger, garlic, lemongrass, galangal and kaffir lime leaves produces a flavorful and well rounded soup. If you already have yellow curry paste on hand, you can certainly use it in this recipe.
I also love using my chicken bone broth in this recipe for an added boost of protein and collagen. I usually make a big batch of this bone broth and freeze it, so it comes in very handy to make recipes like this. Check out my post on chicken bone broth for more information and nutritional benefits on including this super food in your diet.
I highly recommend not leaving out any ingredient in the soup recipe itself. You can look for ingredients like lemongrass, galangal and kaffir lime leaves at your local asian grocery market. These ingredients also freeze really well! After I have used what I need in my recipes, I freeze the leftovers to use in other recipes. These ingredients will stay well in your freezer for up to 6 months.
- To freeze the galangal, slice it up into single portion sizes (about 1 inch) and freeze in a single layer on a tray for 2 hours. After 2 hours, transfer it to a freezer safe bag/box.
- To freeze lemongrass, divide the bottom 3 inch section from the tops and freeze them separately in freezer safe bags/boxes.
- To freeze kaffir lime leaves, lay them flat in a a freezer safe bag/box and freeze.
There is no need to thaw these ingredients for this recipe. Just use them directly from the freezer.
What substitutions can I make to make this yellow curry noodle soup recipe vegan?
This soup can easily be modified to be made vegan. Just use
- Vegetable/mushroom stock instead of chicken broth.
- Use soy sauce/coconut aminos instead of fish sauce.
- Leave out the chicken and egg from the toppings.
What kind of noodles should I use in this recipe?
You can use any ramen noodles of your choice in this recipe. Just follow the instructions on the package while cooking them.
I use these millet & brown rice noodles in this recipe. They are gluten free and taste amazing in this recipe as well as many other recipes I have tried. I also love these soba noodles and they too will also work well in this recipe.
Storage and reheating instructions
This yellow curry noodle soup is a great recipe to make as meal prep. Undercook your noodles by a minute or so if you plan on storing this soup. Store the soup, noodles and toppings in separate containers in the refrigerator.
When you are ready to eat, add the noodles and soup into a bowl and heat it up in the microwave until it is hot. This process will cook the noodles a bit so under cooking the noodles will help. Then top the bowl with your toppings and heat for an additional 30 seconds or so until the toppings are warmed through.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.
Yellow curry noodle soup
Equipment
Ingredients
To make the curry soup
- 1 teaspoon avocado oil (or any oil of your choice)
- 1.5 tablespoon curry powder (I use my home-made version. Here's the recipe)
- 2 cups vegetable/mushroom/chicken stock (I use my home-made chicken bone broth.)
- 1 inch ginger root
- 2 garlic cloves
- 1 kaffir lime leaf
- 1 inch lemon grass
- 1 slice galangal
- 1 can coconut milk (I use the full-fat version, can size is 400 ml)
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce (or soy sauce/coconut aminos for vegan alternative)
- kosher salt
For the filling and toppings
- 2 teaspoons avocado oil (or any oil of your choice)
- 1.5 cups shitake mushrooms or any mushrooms of your choice, sliced thinly
- 2 garlic cloves finely chopped
- 1/2 red bell pepper sliced thick
- ramen noodles of your choice (around 1.5 oz/40 gms per serving)
- 1 cup rotisserie chicken breast shredded into chunky pieces
- 2 eggs
- 2 stalks green onions finely chopped
- 2 tablespoons chopped cilantro leaves
- kosher salt
- 1 lime cut into wedges
Instructions
To make the toppings
- Heat 1 teaspoon oil in a frying pan and add in the shitake mushrooms when it is hot. Cook the mushrooms on high heat until they are lightly browned. Now add in the chopped garlic and cook for 2 minutes. Season this mixture with salt and pepper and reserve it for later.
- (Optional step) In the same pan, heat another teaspoon of avocado oil and add in the red bell peppers when its hot. Cook the peppers for about 2 minutes before seasoning with salt and pepper and reserving for later.
- In a saucepan, heat water until it comes up to a rolling boil. Drop in the eggs and cook them for exactly 6 minutes (for soft boiled eggs). Transfer the eggs into an ice bath to cool down before peeling and reserving for later. If you like your eggs fully cooked, cook them for 8 minutes instead.
To make the curry soup & noodles
- Heat a teaspoon of oil in a stock pot. When it is hot, add in the curry powder and toast it for about a minute or until it is fragrant. Be careful to not let the spices burn.
- After the spices are toasted, add in the stock, garlic, ginger, galangal, lemongrass and kaffir lime leaf and let this mixture come up to a boil. Cover the lid and let it simmer for about 15 minutes.
- While the soup is simmering, cook the noodles of your choice as per the package instructions. Reserve the noodles for later.
- After the soup has simmered for 15 minutes, add in a can of coconut milk, brown sugar, fish sauce and salt and simmer for about 5 minutes. Taste and adjust for seasoning if needed.
- Finally pick out all the whole spices from the soup and squeeze in the juice of half a lime before turning off the heat.
For serving
- Portion out the noodles into bowls and pour the hot soup over the noodles. Stir the noodles in the soup to loosen them (if they have dried out while waiting for the soup to the done).
- Top with your favorite toppings. I have topped this soup with shredded rotisserie chicken breast, sauteed mushrooms and red bell peppers, soft boiled egg, finely chopped green onions and cilantro.
Video
Notes
- Vegetable/mushroom stock instead of chicken broth.
- Use soy sauce/coconut aminos instead of fish sauce.
- Leave out the chicken and egg from the toppings.
A Little Note & Thanks
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