Thai Yellow Curry Noodle Soup with Chicken
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This Thai yellow curry noodle soup with chicken is gently spiced, creamy from coconut milk, and simple enough for a busy weeknight. Everything cooks in one pot, and you can easily adjust the vegetables or protein based on what you have.
About this yellow curry soup
This yellow curry noodle soup is mild, fragrant, and meant to be comforting rather than spicy.
The broth is built on yellow curry paste and coconut milk, giving it a warm, rounded flavor that works especially well with chicken and noodles.
Because yellow curry paste uses fewer chilies, the soup is less spicy than red curry noodle soup, making it a good choice if you want traditional curry flavor without much heat.
The recipe starts with making the broth, while the noodles are cooked separately, and the vegetables are added directly to the serving bowl. This is how Thai noodle soup is typically prepared in Thailand, so the vegetables stay fresh and crisp while the noodles keep their texture.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken – Chicken breast stays lean and soft, while skinless chicken thighs give a juicier, more flavorful soup.
- Yellow curry paste – Use my homemade yellow curry paste for the best flavor, but Mae Ploy or Maesri also work well.
- Garlic – Adds a savory base and helps round out the curry paste once it hits the heat.
- Vegetables – I used onion, bell peppers, carrot, and Chinese cabbage; they cook quickly and soak up the curry nicely.
- Coconut milk – Full-fat coconut milk gives the soup body and richness; I always use Aroy-D.
- Water – Lightens the curry into a soup and keeps the flavors light rather than overly heavy.
- Fish sauce – Adds salt and umami; I use Megachef.
- Palm sugar – Brings gentle sweetness that balances the flavors.
- Light soy sauce – Adds extra seasoning.
- Cilantro (coriander) – Stir in at the end for freshness. You can also add green onions.
- Rice noodles – Soft, slippery noodles that make the soup comforting and filling; cook separately so they don’t turn mushy.
- Oil – For frying the curry paste, use a neutral oil like canola or vegetable oil.
How to make yellow curry noodle soup
- Prepare the noodles and vegetables. Soak the dry rice noodles in water until soft, then drain and set aside. Slice the chicken thinly. Prepare the garlic, onion, bell pepper, carrot, and Chinese cabbage. Set everything aside.
- Fry the yellow curry paste. Heat a pot over medium heat. Heat oil and add the curry paste; stir-frying until fragrant and slightly oily, about 30 seconds.
- Add garlic and onion. Add the minced garlic and sliced onion. Stir-fry until the onion softens and everything smells aromatic.
- Add liquids and season. Add water, coconut milk, fish sauce, palm sugar, and light soy sauce. Stir until the sugar dissolves and bring to a gentle simmer.
- Add the chicken. Add the sliced chicken and simmer gently until just cooked through, about 2–3 minutes. When the chicken is done, turn off the heat.
- Cook the noodles. Bring a pot of water to a boil. Add the dry rice noodles and cook just until tender, following the package timing. Drain well. Do not overcook, as the noodles will soften more once the hot soup is poured over them.
- Assemble the bowl. Place the cooked rice noodles in a serving bowl. Pour the hot yellow curry soup over the noodles so they heat through quickly, then top with the prepared vegetables. Don’t worry if your vegetables look different from mine! Serve immediately.
Recipe variations
- Proteins: Pork, beef, shrimp, fish balls, or firm tofu all work well.
- Noodles: Rice noodles are traditional, but egg noodles or wheat noodles can be used too.
- Vegetables: Add potatoes, carrots, bamboo shoots, napa cabbage, or baby corn for variations.
- Curry paste: Yellow curry paste keeps it mild; swap in green curry paste or red curry paste if you want more heat and herbal notes.
- Garnishes: Finish with crispy fried shallots, chopped scallions, chili oil, or a squeeze of lime.
Storage & reheating
- Storage: Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. For the best texture, keep the noodles separate from the broth.
- Freezing: The curry broth freezes well for up to 2 months, but the noodles can turn soft once thawed. You can freeze the broth and protein only, then add fresh noodles when they are ready.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if the broth has thickened.
Frequently asked questions
Is yellow curry noodle soup spicy?
It’s usually mild and slightly sweet. The heat depends on the curry paste, so adjust with extra paste or fresh chilies if needed.
Why don’t you cook the noodles in the soup?
Because the noodles soak up the curry fast and turn soft if they sit too long. Cooking them separately keeps the broth rich and the noodles nicely chewy.
Thai Yellow Curry Noodle Soup
Equipment
- Measuring cups and spoons
- Cutting board & knife
- Medium pot (for the curry soup)
- ladle
- Saucepan or pot (for cooking the noodles)
- Strainer (for draining the noodles)
Ingredients
- 1 tbsp oil
- 1 tbsp yellow curry paste
- 2 cloves garlic, minced
- ½ onion, sliced
- 240 ml water
- 80 ml coconut milk
- ½ tbsp fish sauce
- 1 tsp palm sugar
- ½ tbsp light soy sauce
- 120 g chicken, or thighs, slice thin
- 50 g bell peppers, sliced into sticks
- 30 g carrot, sliced into sticks
- 30 g Chinese cabbage, roughly chopped
- cilantro, finely chopped, add to taste
- 60 g dry rice noodles
Instructions
- Prepare the ingredients. Soak the rice noodles in warm water until soft; drain and set aside. Thinly slice the chicken. Prep the garlic, onion, bell pepper, carrot, and Chinese cabbage.
- Fry the curry paste. Heat oil in a pot over medium heat. Add the yellow curry paste and stir-fry until fragrant and slightly oily, about 30 seconds.
- Add aromatics. Add the garlic and onion. Stir-fry until the onion softens and smells aromatic.
- Build the broth. Add water, coconut milk, fish sauce, palm sugar, and light soy sauce. Stir until the sugar dissolves and bring to a gentle simmer.
- Cook the chicken. Add the sliced chicken and simmer gently until just cooked through, about 2–3 minutes. Turn off the heat.
- Cook the noodles. Bring a pot of water to a boil. Cook the rice noodles until just tender according to the package. Drain well.
- Assemble. Divide noodles between bowls. Ladle the hot yellow curry soup over the noodles and top with the prepared vegetables. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.