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Thai Yellow Curry Chicken Noodle Soup

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Yellow Curry Chicken Noodle Soup. As beautiful in flavor as it is in appearance. This Thai Curry Soup is chock full of healthy vegetables.

Yellow Curry Chicken Noodle Soup. Full of flavor and lots of healthy vegetables

The complicated world of curry. I wish I was an expert, but for now I’ll enjoy the Thai versions I feel comfortable making. Like this Yellow Curry Chicken Noodle Soup. But first…let’s drink a little wine.

A Good California Pinot

I don’t think it’s any secret that we enjoy our wine around here, so as my “about” section brags, we also like to talk about it. So let’s talk about our latest find. Not necessarily a pairing for this meal, but a mighty fine find.

Last summer our wine drinking troupe visited the Santa Barbara area. We had a great time…lots of fine food and fabulous wines.

Entrance to Cambria Winery
Day one found us doing the Foxen Canyon Road wine route. Starting at Cambria we worked our way down the canyon with stops Rancho Sisquoc, Foxen, Zaca Mesa, Fess Parker and finally the tasting rooms in Los Olivos. We had a memorable gourmet picnic lunch at Zaca Mesa accompanied by their trademark Syrah, which we drank from plastic glasses.
We didn’t ship a lot of bottles home but none of us could resist the allure of the Cambria Pinot Noirs. Last night we opened one of our two 2011 Clone 4 Pinots. In its elegance it seemed more austere than I had remembered at the tasting. With a foggy cool climate character in evidence it seemed introspective…for me a bit haunting but both challenging and rewarding.  Price point: $50
Let’s cook some curry: The first time I had a curry at a popular Thai restaurant, Thai Basil, I was hooked. So hooked that the next day I drove over to H-mart to purchase this marvelous spice so I could hone my curry skills at home. I grabbed so many different cans of curry, green, yellow, massaman, panang, red…I wanted to try them all.

Up until this point in my life, my curry knowledge was limited to curry powder that I purchased at the grocery, a Western invention that I used to mix with mayonnaise to dip steamed artichoke leaves into. Little did I know these exotic little cans of paste existed. Existed to bring a whole new world of incredible flavors for my table. And I haven’t even scratched the curry surface. India, Malasia, Vietnam, Pakastan to name just a few countries all have their versions of curried meals.

After my curry purchase spree, I posted a very simple weeknight version for Yellow Curry Chicken Soup. Full of flavor with chicken and pineapple, it’s my go-to curry in a hurry. I’m getting ready to take a Thai cooking class in a few weeks and wanted to try this slightly more complicated version.

With sweet potatoes and vermicelli noodles, chicken, and lots of beautiful healthy vegetables, this is hearty version of a chicken curry soup recipe. And worth every single minute of tedious preparation. Incredible with flavor. From Bon-Appetit, a great Thai Curry Soup Recipe:

5 from 1 vote
Yellow Curry Chicken Noodle Soup. Full of flavor and lots of healthy vegetables.
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Yellow Curry Chicken Noodle Soup
Course: Soup
Cuisine: Thai
Servings: 6
Author: Bon Appetit
Ingredients
  • 2 tablespoons vegetable oil
  • 3 tablespoons shallots chopped
  • 3 cloves garlic chopped
  • 2 tablespoons lemongrass minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons curry paste thai yellow
  • 2 tablespoons curry powder
  • 1 teaspoon chili paste sambal oelek
  • 2 cans coconut milk
  • 5 cups chicken broth
  • 2 1/2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 3 cups snow peas
  • 2 cups sweet potatoes cubed
  • 1 pound vermicelli
  • 3/4 pound chicken thigh boneless skinless, sliced
  • 1/2 cup red onion thin sliced
  • 1/4 cup green onion thin sliced
  • 1/4 cup cilantro chopped
  • 3 red thai bird chiles or 2 red jalapeño chiles thinly sliced with seeds
  • 1 lime cut into 6 wedges
Instructions
  1. Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
  2. Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
  3. Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

If you like the combination of curry + chicken, you won’t want to miss:

Curry Roasted Chicken with New Potatoes

 

Curry Roasted Chicken and New Potatoes

Yellow Curry Chicken Noodle Soup   …It’s what’s for Dinner.

 

 

 

 

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Reader Interactions

Comments

  1. jaime says

    February 16, 2015 at 3:24 pm

    Lea Ann, This looks just beautiful!! I’m glad to learn more about curry because I only use madras powder curry now, but would love to expand my horizons! I want you to know that I have planted the seeds you sent me a year ago. I already have sprouts coming up! I’m so excited. I’ve never started my own plants from seed -but so far, so good. 🙂 Thanks to you for inspiring me Cheers

    Reply

  5. Sam @ My Carolina Kitchen says

    February 17, 2015 at 5:10 am

    What a colorful dish and you know how much I love color. I’ve seen this brand of wine, but never tried it. Lucky you to go to Wine Country, a dream someday for us. We grow Thai Basil in the summer, so that will give me a start with this pretty dish.
    Sam

    Reply

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