Inspired by my favorite instant noodles, Maggi masala noodles, this chicken noodle soup gets a heavy hand of aromatic curry powder and ginger for depth. The spice blend, along with a few alliums, provide tons of flavor while keeping things speedy, especially if you’re working with a prepared stock. Skin-on, bone-in chicken thighs also provide maximum opportunity for extracting flavor into the broth, while lime juice adds just enough brightness to offset the deep savoriness of the curry powder. To keep things one-pot-easy, I use wheat noodles that only need a few minutes to cook through. You’ll be surprised just how fast this comes together.
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What you’ll need
Large Saucepan
$60 At Amazon
Tongs
$21 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
1
1
1
1
6
1
4
3
8
1
Preparation
Step 1
Season 1 lb. skin-on, bone-in chicken thighs with kosher salt; let sit at room temperature while you start the soup.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large saucepan over medium. Add 1 bunch scallions, white and pale green parts thinly sliced, one 2" piece ginger, peeled, sliced into matchsticks, and 6 garlic cloves, thinly sliced; season with salt. Cook, stirring often, until scallions are softened and beginning to brown around edges, about 5 minutes. Add 1 Tbsp. curry powder, season generously with freshly ground pepper, and stir to coat.
Step 3
Pour in 4 cups low-sodium chicken broth and 3 cups water and bring to a boil. Add chicken, reduce heat, and simmer until thighs are cooked through, 18–22 minutes. Using tongs, transfer chicken to a plate; let cool slightly.
Step 4
Add 3 medium carrots, peeled, sliced on a diagonal ¼" thick, to broth; cook 3 minutes. Add 8 oz. fresh wheat noodles (such as yakisoba or ramen) or 6 oz. dried ramen noodles and dark green scallion parts. Cook, stirring occasionally, until noodles are just tender. Remove from heat and stir in 1 Tbsp. fresh lime juice. Taste soup and add more salt and/or lime juice if needed.
Step 5
Remove skin from chicken thighs, then shred meat with 2 forks or your hands; discard skin and bones.
Step 6
Divide soup among bowls and top with chicken; season with pepper. Serve with lime wedges for squeezing over.
Leave a Review
Reviews (15)
Back to TopSuper yummy! Would definitely make again, though I’d use less dried ramen, so it’s more soupy. Ours has a bit of a kick from the curry powder brand we used, but it was a pleasant kick!
Holly C
Atlanta
1/16/2023
I just made this soup and I love the taste! It is so flavourful, the lime is subtle so I would add a bit more -otherwise I will make again and again!
Tarantella
Nova Scotia
1/25/2023
Easy and delish! I used rice noodles, because that’s what we had. I used a whole chicken in parts. Skipped the pre-made broth, pulled the chicken at temp, and then threw the bones back in to simmer for a bit. The topped each bowl with/ juice from 1/2 a lime. Extra tangy! Came out great.
Joe
CA
1/28/2023
Fresh, bright, and scrumptious. The ginger and lime add pop; the noodles add body to a balanced tasty stock. Could not push the bowl away saying "no jello for me tonight Ma" (honors to Peggy Sue Got Married). We suggest for a more exotic flavor profile the addition of Szechwan peppercorn hot chili oil as a condiment.
JMcC
Naples SWFL
1/28/2023
WOW. Make this. So comforting and delicious. A unique twist on chicken noodle.
Anonymous
New York, NY
1/29/2023
What kind of curry powder? Japanese?
GreyGardens
Chicago, IL
1/30/2023
I made this soup and followed the directions exactly. The broth was sensational--gingery and garlicky. But adding 8 oz. of lo mean noodles was a mistake because the noodles soaked up almost all the broth. I ended up with slightly soupy noodles instead of soup with noodles. Next time, I'll add perhaps half the amount of noodles.
Deanne Spears
Half Moon Bay, CA
2/2/2023