Vietnamese Spiced Chicken Curry Noodle Soup

By AislePrompt Test Kitchen · 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.

★ 4.5 (12 ratings) 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.

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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