This soup is enjoyed any day of the year and in many countries, a bowl like this is enjoyed for breakfast, lunch or dinner.  Since I had fresh noodles, homemade broth, curries and condiments we made this soup for dinner on a very cold night. It was so good. Typically I would simmer a soup like this for a few hours, but because of the flavor profile, we had a very full-bodied soup in half the time. This soup welcomes most proteins and vegetables, so feel free to make it your own with whatever you have on hand. We used coconut curry marinated, pan-seared chicken breast, baby spinach (because that’s what I had on hand), fresh egg noodles and a variety of toppings. Using marinated chicken thighs and/or tofu, changing out the spinach for any green, using rice noodles to make it gluten free and adding whatever toppings that float your boat is all perfectly good.

Makes 4-5 portions


    • 4 organic boneless, skinless chicken breasts (sliced in 1″ X 3 ” strips)
    • 2 T coconut oil or sesame oil, plus more for cooking
    • 2 T sweet yellow curry, plus more for broth (we love Penzy’s)
    • 1 T turmeric, fresh or dry, plus more for broth
    • 2 T fresh garlic cloves, minced, plus more for broth
    • 2 T tamari
    • 2 T fresh lime juice
    • 2 T coconut oil
    • 2 onions, cut in half and sliced thin
    • 1/3 C Thai red curry paste
    • 3 T sweet yellow curry powder
    • 1 T toasted ground coriander
    • 1 tsp toasted ground cumin
    • 1 tsp turmeric, dry or fresh
    • 2 T fresh garlic cloves, minced 
    • 5-6 kaffir lime leaves*
    • 2 QRTs homemade organic chicken broth (or organic store-bought)
    • 1 can full-fat coconut milk (13.5 oz)
    • 2 TB sugar
    • 1 T fish sauce
    • 2 C organic baby spinach or chopped kale
    • 1/2 C organic scallions, chopped
    • Sliced organic cherry tomatoes
    • 1 jalapeno, sliced thin with seeds
    • Cilantro leaves
    • Chili oil
    • Sliced limes
    • 1 lb fresh egg noodles, cooked according to directions (approximately 1 minute)

In a large bowl, add sliced chicken bread, coconut oil, 2 tablespoons of curry, 1 tablespoon turmeric, 2 tablespoons minced garlic, tamari and lime juice. Toss chicken so all pieces are well coated and refrigerate for one hour and up to 4 hours.

In a large stock pot, on medium high heat add coconut oil. When warm, add sliced onions and cook for about 4 to 5 minutes. Turn heat down to medium and add in curry paste, yellow curry, coriander, cumins and turmeric. Cook, stirring often, for 3 minutes. Add minced garlic, kaffir leaves, chicken broth, coconut milk, sugar and fish sauce. Cook for 5 minutes. Turn heat down to medium low, cover and simmer for 30 minutes. While broth is simmering, cook chicken. In a large saute’ pan on medium high heat add 1 tablespoon coconut oil and add chicken to pan, making sure to not overlap pieces. Cook for approximately 5 minutes. Flip chicken and cook for another 3-4 minutes until chicken is cooked through and not pink. Set aside until broth is done and you’re ready to serve up bowls. In the last 5 minutes of broth simmer, take another large stock pot, add water and bring to a boil. Add in egg noodles and cook for according to directions. Ours cooked in one minute. Drain in colander.  In large soup bowls, evenly divide noodles, add 1 cup of spinach to each bowl and ladle broth over the top of spinach and noodles. Spinach should wilt slightly. Top each bowl with 5-6 strips of chicken, scallions, 5-6 sliced tomatoes, several slices of jalapeño, cilantro, drizzle with chili oil and serve with sliced limes.


  • As mentioned above, you can add many of your favorite ingredients. To make this a simple production, check your fridge for peas, cabbage, red bell peppers, zucchini, bok choy, kale, carrots. Use what you have to make the soup complete.  The same goes for the protein. You can use chicken thighs, although they do take more time to marinate and cook. I would marinate for a minimum of 4 hours and cook on the grill. Tofu is really good in a soup like this and I think shrimp would be really tasty.
  • To make this a gluten free soup, simply use rice noodles in place of egg noodles
  • If you have leftover broth (without ingredients), it freezes really well. Keep in freezer for up to 6 months.