Curried Coconut Chicken Noodle Soup
Burmese inspired, dairy-free and grain-free
It’s officially cooler here, and I just stumbled upon a little treasure in my freezer—a jar of my Curried Coconut Chicken Noodle Soup. It’s my ultimate favorite soup right now, and I was about to restock my stash when I realized I’ve never shared the recipe in a permanent, public spot! This soup definitely deserves a home where you can revisit it, so you can make it, print it, and enjoy it as often as I do. I’ve also added an Instant Pot variation for you.
Burmese cuisine offers rich, savory flavors that differ from the brighter, sweeter notes of Thai food. This Burmese-inspired Curried Chicken Noodle Soup is dairy and grain-free, using miracle noodles and a perfectly spiced broth that’s ideal for cooler temperatures. The real magic comes from the toppings—just like in a Burmese restaurant—where crunchy fried onions, fresh herbs, and a squeeze of lime elevate the dish. And if you’re ever in the Bay Area - Burma Superstar is a must stop.
Happy soup season!
xo Danielle
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Curried Coconut Chicken Noodle Soup
Servings 4 to 6
TOOLS
INGREDIENTS
3 tablespoons fish sauce
3 garlic cloves, crushed with a garlic press
1-inch piece ginger, grated
2 teaspoons sweet paprika
1 1/2 teaspoons ground turmeric
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
2 tablespoons avocado oil
1 sweet onion, minced
6 cups unsalted chicken bone broth
1 (13.5-ounce) can full-fat coconut milk
2 small shallots, thinly sliced
1/2 cup chickpea flour
2 (7-ounce) packages shirataki noodles, rinsed well and drained
Sea salt
2 hard-boiled eggs, thinly sliced
2 green onions, white and tender green parts, trimmed and sliced
1 handful cilantro leaves and tender stems, chopped
Lime wedges for squeezing
Crunchy Garlic Onion Chili Oil, optional for serving
METHOD
In a medium bowl, whisk together fish sauce, garlic, ginger, paprika, and turmeric. Add chicken, coating well, and set aside to marinate at room temperature.
In a Dutch oven over medium-high heat, warm avocado oil until it shimmers. Add onion and sauté until softened, 3 to 5 minutes. Add chicken and juices and cook until browned on all sides, 3 to 5 minutes. Stir in 5 cups broth, coconut milk, and shallots. Turn heat to low, cover, and let simmer for 15 minutes.
In a small bowl, combine remaining 1 cup broth and chickpea flour and whisk to make a slurry. Stir slurry and noodles into soup, turn heat to medium-high, and bring to a boil to thicken. Season with salt.
Serve hot, and garnished as desired with hard-boiled eggs, chili oil, green onions, cilantro, and lime.
To modify this for the Instant Pot, start by using the sauté function to cook the onion in avocado oil until softened. Add the marinated chicken and sauté until browned. Then, stir in the broth, coconut milk, and shallots. Seal the lid, set to manual high pressure, and cook for 10 minutes. Quick release the pressure, whisk the chickpea flour and remaining broth into a slurry, and stir it into the soup along with the rinsed noodles. Use the sauté function again to bring the soup to a boil and thicken. Season with salt, and garnish with hard-boiled eggs, green onions, cilantro, and lime.
Notes and Shortcuts
Shirataki are translucent, gelatinous Japanese noodles made from corm of konjac yam. A popular brand is Miracle Noodle, but you can also find them at Thrive Market, or YUHO brand on Amazon offers an organic option. Use angel hair– or spaghetti-style for this dish.
If you can’t find shirataki noodles, sub in zucchini noodles (zoodles) or spaghetti squash, or kelp noodles.
Chickpea flour, or garbanzo bean flour, adds protein and body to this soup; I use sprouted chickpea flour for easier digestion. Thrive Market, PureLiving, or To Your Health all sell it.
Sub 1/4 cup cassava flour for chickpea flour
Peel leftover ginger knobs with a spoon and freeze whole; grate from frozen directly into soups or stir-fry dishes or into a mug of hot water with fresh lemon and honey
Prep It Ahead
Crush garlic
Grate ginger
Mince onion
Refrigerate marinated chicken up to 3 days
Make It Ahead
Refrigerate up to 5 days
Freeze up to 6 months
I happen to have Thrive Market Noodles and Miracle Noodles. I was JUST thinking if I should make your Sweet Chili Noodle Stir Fry (so Yum!) or something else, when this popped up. How’d you do that?😉
Delicious!! Thank you for the recipe, Danielle! I just made a few modifications, but it was delicious!! My kids liked it, too! 🍜 😋🤤
I used only 2T of fish sauce, 4 cups of chicken broth (from Costco, not unsalted), subbed only 1 tsp dried minced onion for fresh (fodmap sensitivity), mixed the garbanzo flour in 1 cup of water, and didn’t add extra salt (because the broth and fish sauce both had lots of salt already).
Oh, and I used thin rice noodles (that I already had), soaked in water, in our individual serving bowls, because the shirataki noodles were quite pricey, and I wasn’t sure if we’d like them. But I think the soup is delicious without noodles, too!