Cold and rainy weather makes this spicy curry chicken noodle soup more comforting to make. It’s a chicken broth base with Laos and Thai curry paste. The coconut cream adds a nice depth and flavor to the spicy taste.
If you’re a fan of noodle soups like ramen, pho, or bun bo hue, then you might enjoy this addition to your palette.
It’s best to start this soup in the morning and let it cook over a couple hours.
There are multiple parts to this dish, starting with the chicken soup stock. Cooking the noodles, chopping up a platter of vegetables, and preparing the chicken and bamboo.
I added a bonus noodle strands folding guide. It’s a neat trick to getting portioned noodle servings later, especially if you have guests. Learn this technique for perfectly folded noodle strands.
If you’re interested in trying out a spicy version of chicken noodle soup, then give this recipe a try.