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Chicken Coconut Noodle Soup

A white bowl filled with chicken coconut noodle soup, topped with cilantro, lime wedges, and hard boiled eggs.
Patricia Tanumihardja

Prep 1 hr
Cook 20 mins
Total 1 hr 20 mins
8 servings


For the chicken noodle soup

  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • 3 cloves garlic chopped (1 tablespoon)
  • One piece ginger peeled and grated (2 tablespoons)
  • 2 teaspoons ground turmeric
  • 2 pounds boneless chicken thighs or breasts cut into 1-inch (25-mm) cubes
  • 1/4 cup vegetable oil
  • 2 medium yellow onions chopped (2 cups)
  • 2 teaspoons ground paprika
  • Three cans coconut milk (5 cups)
  • 7 cups homemade chicken stock or canned chicken broth
  • 1/2 cup garbanzo bean flour whisked into 1/2 cup warm water to make a smooth, runny paste
  • 2 pounds fresh or 1 pound (454 g) dried thin Chinese egg noodles (like chow mein noodles)


  • 6 hard-boiled eggs peeled and cut crosswise into 1/4-inch-thick slices
  • 4 tablespoons ground dried red chilies pan-roasted until dark and fragrant
  • 1 large sweet onion halved, cut into thin crescents, and soaked in water
  • 2 green onions white and green parts, chopped
  • 1 cup cilantro sprigs
  • 3 limes quartered
  • Fish sauce


Make the chicken noodle soup

  • In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and turmeric. Add the chicken and mix well with your hands (use gloves to prevent your nails from being stained ochre by the turmeric). Set aside.
  • In a medium heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Stir in the onions and cook until soft and translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well coated.
  • Tumble in the chicken and raise the heat to medium-high. Stir and cook until the chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and bring to a gentle boil, stirring constantly to prevent the mixture from curdling. Reduce the heat to medium-low, cover, and simmer gently for 20 minutes to allow the flavors to meld.
  • Stir in the garbanzo bean flour paste and return to a boil. Simmer over medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes. Adjust the consistency with more stock for a thinner gravy or more garbanzo bean flour for a thicker gravy. Taste and add more fish or soy sauce if necessary. Reduce the heat to very low and keep warm until ready to serve.

Serve the chicken coconut soup

  • Just before serving the soup, cook the noodles in a large pot of water according to package directions. Tip into a colander over the sink and rinse under cold running water. Drain and place in a bowl. Toss in a little oil to prevent sticking.
  • Divide the noodles among individual soup bowls and ladle about 1 1/2 cups sauce over them. Garnish with eggs, chilies, onions, cilantro, limes, and fish sauce as desired.