Ginger-Curry Chicken Noodle Soup

Dinner · Lunch

Ginger-Curry Chicken Noodle Soup

Bone-in thighs simmer in a ginger and curry broth before the meat is shredded for serving. Noodles and carrots cook in the same pot, and lime juice lifts the broth at the end.
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Serves
6 servings

Bring it to the table

About this recipe.

Chicken noodle soup with fresh ginger, curry powder, carrots and a bright lime finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb skin-on bone-in chicken thighs
  • kosher salt (to taste)
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions (white and pale green parts thinly sliced; dark green parts cut into 1 1/2-inch pieces)
  • 1 2-inch piece ginger (peeled and cut into matchsticks)
  • 6 garlic cloves (thinly sliced)
  • 1 tablespoon curry powder
  • freshly ground black pepper (to taste)
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 3 medium carrots (peeled and cut diagonally into 1/4-inch slices)
  • 8 oz fresh wheat noodles (such as yakisoba or ramen; or use 6 oz dried ramen)
  • 1 tablespoon fresh lime juice (plus more to taste)
  • lime wedges (for serving)

Let the broth do the work

Simmering the thighs on the bone gives the broth flavor while the meat cooks. Removing the chicken before adding noodles makes it easier to control both textures.

At the table

Divide the shredded chicken among the bowls so every serving gets some, then add lime to taste.

The cooking plan

How to make Ginger-Curry Chicken Noodle Soup.

  1. Season the chicken with salt. Heat the oil in a large saucepan over medium heat. Add the white and pale green scallions, ginger and garlic with a little salt. Stir often for about 5 minutes, until the scallions soften and begin to brown.

  2. Stir in the curry powder and black pepper. Pour in the broth and water and bring to a boil. Add the chicken, lower the heat and simmer for about 18–22 minutes, until the thickest part of the thighs reaches 165°F without the thermometer touching bone. Move the chicken to a clean plate.

  3. Add the carrots to the broth and cook for 3 minutes. Add the noodles and dark green scallion pieces, then cook until the noodles are just tender, following their package timing as a guide. Remove from the heat and stir in the lime juice. Taste and adjust salt and lime.

  4. When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Divide the soup among bowls and add the chicken. Finish with pepper and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Ginger-Curry Chicken Noodle Soup

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Chicken noodle soup with fresh ginger, curry powder, carrots and a bright lime finish.
Print Recipe
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 lb skin-on bone-in chicken thighs
  • kosher salt to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions white and pale green parts thinly sliced; dark green parts cut into 1 1/2-inch pieces
  •  
    1 2-inch piece ginger peeled and cut into matchsticks
  •  
    6 garlic cloves thinly sliced
  •  
    1 tablespoon curry powder
  •  
    freshly ground black pepper to taste
  •  
    4 cups low-sodium chicken broth
  • 3 cups water
  •  
    3 medium carrots peeled and cut diagonally into 1/4-inch slices
  •  
    8 oz fresh wheat noodles such as yakisoba or ramen; or use 6 oz dried ramen
  •  
    1 tablespoon fresh lime juice plus more to taste
  •  
    lime wedges for serving

Equipment

Saucepan
Saucepan
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Season the chicken with salt. Heat the oil in a large saucepan over medium heat. Add the white and pale green scallions, ginger and garlic with a little salt. Stir often for about 5 minutes, until the scallions soften and begin to brown.
  2. Stir in the curry powder and black pepper. Pour in the broth and water and bring to a boil. Add the chicken, lower the heat and simmer for about 18–22 minutes, until the thickest part of the thighs reaches 165°F without the thermometer touching bone. Move the chicken to a clean plate.
  3. Add the carrots to the broth and cook for 3 minutes. Add the noodles and dark green scallion pieces, then cook until the noodles are just tender, following their package timing as a guide. Remove from the heat and stir in the lime juice. Taste and adjust salt and lime.
  4. When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Divide the soup among bowls and add the chicken. Finish with pepper and serve with lime wedges.

Notes

Makes 4 generous bowls or 6 smaller servings.
Fresh and dried noodles need different cooking times. Use the quantity listed for the type you choose and check tenderness before serving.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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