Thai coconut curry chicken noodle soup… with sausage?

I hadn’t planned on posting the recipe for this Thai coconut curry chicken noodle soup fusion type thing. It was sort of an experiment actually, but it turned out so delicious I thought I would share.

If you’ve ever been to Noodle and Co they have a mega delicious Thai chicken soup that I absolutely love. I wanted to see if I could make something similar at home. I’m not saying this is an exact copy or anything but I was happy with how it turned out.

Photo by Magda Ehlers on


2 or 3 tablespoons cooking oil
1 small onion, chopped (about 3/4 cup)
1 small red pepper, chopped
2 cloves of garlic, minced or finely chopped
3/4 cup (or so) cooked carrots, sliced or chopped
4 cups chicken broth
1 can coconut milk (about 14 ounces)
1 cup cooked shredded (or chopped) chicken
1 1/2 teaspoons cornstarch
Seasonings to taste: curry powder, Italian seasoning, salt and pepper
5 to 6 ounces thin quick-cooking pasta or rice noodles (I used Fedelini)
1 cup (or so) sliced smoked sausage (I used Andouille)

There are many optional ingredients you can use as add-ins, swap-outs or toppings such as chopped potatoes, sliced mushrooms, sliced avocados, chopped scallions, chopped cilantro, etc.

Photo by Lukas on


Add the cooking oil to a medium-sized soup pot and place over medium heat. Add the onions and red peppers and saute for about 6 to 8 minutes or until the veggies are just crisp tender. Add in the garlic and saute for an additional 2 to 3 minutes.

Stir in the cooked carrots, chicken broth, cocount milk and shredded chicken. Bring to a boil and reduce the heat. Simmer for about 5 minutes, stirring occassionally. Spoon a small amount of the liquid from the soup into a small bowl. Add in the cornstarch and stir until smooth. Incorporate this mixture back into the soup and stir well.

Drop in the pasta. While the pasta is cooking you can add in the seasonings. My recommendation is to add the seasonings gradually and taste taste taste so you get it just right and to your liking. For the curry powder I believe I used about 1/2 teaspoon and for the Italian seasonings I believe I used about 1 teaspoon.

After adding the pasta, allow the soup to simmer for another 10 minutes or until the pasta is cooked al dente (or to your liking.) Saute the smoked sausage in a skillet until browned and slightly caramelized. Spoon the soup into bowls, top with the sausage and enjoy!

JoAnn Ryan – Orlando, FL
(My photo… not the best quality but it does the trick)

13 thoughts on “Thai coconut curry chicken noodle soup… with sausage?

  1. Actually, maybe not quite as “weird” as you’d think, as Chinese sausage is a thing, and it’s sure to have made its way into many East Asian kitchens.

    Plus, the coconut milk! I don’t need to persuade you on that one.

    Great recipe, JoAnn! I just had dinner, and it’s “only” a picture, but still — making my hungry!

    Liked by 2 people

    1. Oh yes I love coconut milk and all things coconut really.
      Im sure I’ll be hearing about what you had for dinner soon.
      Thanks for stopping by. πŸ™‚

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s