Ramen Coconut Currie Soup

To me, nothing is better than soup, and this combination of a classic chicken noodle soup and coconut currie is to die for.


I REALLY love soup. Almost any type of soup. Lately, I have been craving a good bowl of chicken noodle, but I just haven’t gotten around to making it - that is until today!

We got home last night after being away for Christmas and as is usual after being away the fridge was empty and we found ourselves out for dinner. Not that I mind eating out - but somehow we always bring home leftovers and never eat them. Fast forward to today and me, still with very little food in the house trying to figure out what to make. In walks leftover roast chicken so of course, the natural thing to do is make soup!

I started off thinking this was going to be a classic version of chicken noodle but then after looking at a few coconut currie recipes I figured I should kick this soup up a notch.

You probably have most of these ingredients in your fridge or pantry already which makes it a quick soup to throw together even on a busy weeknight. And it’s seriously so good, Aaron did say it is the best soup ever, so I hope you like it as much as he did!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 6


1 tbsp olive oil

1 large carrot

2 celery stocks

1/2 white onion

2 baby bok choy

4 Thai spicy red peppers (optional)

6 cups chicken stock

2 cup shredded chicken

1/2 tbsp fish sauce

1/2 tsp cayanne

1 1/2 tbsp currie powder

3 tbsp soya sauce

1/3 cup smooth peanut butter

1 can light coconut milk

1 lime

1/2 cup cilantro

3 packages ramen noodles


In a large pot add olive oil, finely chopped carrots, celery and onion. Sauté 10 minutes or until vegetables are soft and onions are translucent. Add in your Thai red peppers and cook another 5 minutes allowing peppers to blister.

To your pot add chicken stock, shredded chicken, fish sauce, cayenne, currie powder and soya sauce. Bring to a boil then reduce heat and allow to simmer 20 minutes.

Add in bok choy, peanut butter, coconut milk, zest of the whole lime and juice of half the lime and cilantro. Simmer another 5 minutes stirring often until peanut butter and coconut milk are fully combined.

In a separate pot bring 6 cups of water to a boil. Once boiling add in ramen and cook according to directions.

To serve place ramen in your bowl then pour broth over noodles. Garnish with cilantro and lime wedges.