Chicken Curry Noodle Soup

Curried rotisserie chicken in a noodle soup? Now we're talking weeknight wake-ups.
Publish date:
Photography by Johnny Miller

Photography by Johnny Miller

Recipe by Lauren Schaefer

Start to Finish: 25 minutes

Servings: 4


  • 2 tbsp. coconut oil or vegetable oil
  • 2 tbsp. Thai red curry paste
  • 2-inch piece of fresh ginger, peeled and grated
  • 2 cloves garlic, grated
  • 1 tsp. ground turmeric
  • 2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
  • 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
  • 3 cups chicken stock
  • 2 tsp. sambal oelek, plus more for serving
  • 1/2 rotisserie chicken, skin removed and meat shredded
  • 1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
  • 1 1/2 cups bean sprouts
  • Fresh herbs (such as mint, basil, or cilantro), for serving


1. In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.) Gradually whisk in 1 can of coconut milk. Add the lime juice. Reduce heat to low. Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek. Stir the chicken into the soup.

2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.