Vietnamese Spiced Chicken Curry Noodle Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, fragrant noodle soup featuring tender chicken in a spicy coconut curry broth with fresh herbs and rice noodles. This vietnamese-inspired soups ready in about 35 minutes pairs pound, thinly sliced chicken breast, (14 oz) coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 2-3 minutes until fragrant.
  2. Step 2: Stir in 1.5 tbsp yellow curry powder and cook for 1 minute to release spices' aroma.
  3. Step 3: Add 1 pound thinly sliced chicken breast and cook, stirring, until the chicken is no longer pink, about 4-5 minutes.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 4 cups chicken broth. Stir in 1 tbsp fish sauce and bring to a gentle simmer.
  5. Step 5: Simmer the broth for 10 minutes to meld flavors. Add salt and black pepper to taste.
  6. Step 6: Meanwhile, prepare 8 oz soaked rice noodles according to package instructions and divide into serving bowls.
  7. Step 7: Ladle the hot curry broth with chicken over noodles. Garnish with 1/4 cup chopped cilantro, 1 cup bean sprouts, 2 sliced scallions, lime wedges, and optional red chili slices.

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Frequently asked questions

How long does Vietnamese Spiced Chicken Curry Noodle Soup take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese Spiced Chicken Curry Noodle Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.

Can I substitute ingredients in Vietnamese Spiced Chicken Curry Noodle Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese Spiced Chicken Curry Noodle Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vietnamese Spiced Chicken Curry Noodle Soup?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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