The Sol Journal

Coconut Chicken Noodle Soup

recipes

Coconut Chicken Noodle Soup

09 June, 2025

This deeply nourishing Coconut Chicken Noodle Soup is winter comfort in a bowl. Infused with fresh turmeric, ginger, lemongrass and lime, it delivers anti-inflammatory and immune-supporting goodness in every spoonful—while being naturally gluten and dairy free.

SERVES 4
GLUTEN-FREE | DAIRY-FREE

This Coconut Chicken Noodle Soup is the ultimate winter warmer — a nourishing, immune-boosting bowl packed with comforting flavour and healing ingredients. With a yellow curry base made from fresh ginger, turmeric, lemongrass and lime, delivering a powerful dose of anti-inflammatory and anti-microbial goodness to support your immune system during the cooler months.

Ingredients

2 tablespoons extra virgin olive oil
1/2 onion, thinly sliced
100g shiitake mushrooms, thinly sliced
2 chicken breasts, thinly sliced
1 broccoli head, florets cut
1 400ml can coconut milk
2 limes, juice & zest
2 tablespoons tamari
1 tablespoon organic maple syrup
200g rice noodles
1/4 cup spring onions, finely sliced
1/2 red chilli, finely sliced
Fresh basil, to garnish
Fresh coriander, to garnish

Curry Base:

1/4 cup extra virgin olive oil
1 tablespoon organic maple syrup
1/2 red chilli, finely sliced
1 spring onion, finely sliced
1 lemongrass stalk, finely sliced
1 lime, juice & zest
3cm cube fresh turmeric, finely sliced
3cm cube fresh ginger, finely sliced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fennel seeds
1/2 teaspoon black pepper

Method

  1. In a mixing bowl, add all curry base ingredients. Mix until well combined, forming a fragrant curry paste. If you prefer the base to be completely smooth, blitz in a blender. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the sliced shiitake mushrooms and chicken, cook for another 3–4 minutes.
  3. Stir in the prepared curry base and cook for 2 minutes to bring out the flavours. Add the broccoli florets and cook for another 2–3 minutes, stirring well to coat in the curry paste.
  4. Add the coconut milk, lime juice and zest, tamari and maple syrup. Stir well to combine. Bring the mixture to a gentle simmer and let it cook for 8–10 minutes.
  5. Meanwhile, cook the rice noodles according to the packet instructions. Drain and rinse under cold water to prevent sticking. Set aside.
  6. Divide the cooked noodles among four bowls. Ladle the hot coconut chicken soup over the noodles. Top with spring onions, sliced red chilli and fresh herbs. Serve immediately with extra lime wedges if desired.