Crafting my flavorful and nourishing Whole30 Coconut Curry Chicken Soup requires a bit of prep, but this extraordinary chicken-based soup is well worth it. I use Palmini noodles, and the trick is to rinse them thoroughly before adding them to the soup. They will effortlessly absorb all the rich flavors.

Chicken curry soup in bowl

An Aromatic Experience: Infusing This Soup with Bold Flavors

For an aromatic twist, grate ginger and extract the juice by squeezing the grated ginger over the pot with your hand. The combination of blended coconut milk, red curry, lime, and lemongrass is what elevates this soup from ordinary to extraordinary. Absolutely consider using homemade chicken stock for an added layer of richness.

ingredient shot

Preserving Perfection: Reheating and Storing This Chicken Soup

This soup not only tastes fantastic but also keeps well in the fridge, reheating beautifully. It’s a wonderful soup that warms you from the inside out. Do your prep ahead, and remember to thinly slice the chicken for quick poaching in the warm broth, and enjoy!

Check Out More of Teri’s Delicious Chicken Soup Recipes:

Feel Good Chicken Soup

This recipe is a simple soup I made for my kids when they weren’t feeling well growing up. I shared it, and I was delighted by how many of you wanted the recipe! It’s easy to make, but has healing powers mixed with love for an absolutely delicious soup.

Click here to get the recipe!

Whole30 Spicy Chicken Soup

I am so excited to to share my version of a Chicken Tortilla-less soup. It’s soul-satisfying and perfect for a cold wintery day. Certainly, there are lots of store-bought stocks out there, but you will never get the flavor you get from making it homemade. This soup starts with my new Spicy Chicken Stock. It is what turns cooking, and this soup, from ordinary to extraordinary! In my Whole30 endorsed cookbook, chicken stock is a staple for so many of the recipes. 

Click here to get the recipe!

After you make this chicken soup recipe, leave a comment and let me know what you think.  If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plated coconut curry chicken noodle soup

Whole30 Coconut Curry Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: nocrumbsleft
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free


The perfect hearty Whole30 soup for fall! Delicious flavors and perfect for meal prep. 


  •   2, 12 oz. bags hearts of palm noodles 
  •   2 boneless, skinless, chicken breasts, sliced paper-thin 
  •   5 Tbsp ghee, divided 
  •   2 Tbsp extra virgin olive oil 
  •   5 cups Shiitake (or other) mushrooms, sliced ¼ inch thick  
  •   2 tsp kosher salt, divided 
  •   1 tsp freshly ground black pepper, divided 
  •   1 bunch green onions, chopped super fine 
  •   2 stalks lemongrass, chopped super fine (optional) 
  •   1 jalepeño, seeded and chopped super fine 
  •   4 cloves garlic, minced 
  •   6 cups chicken stock, warmed 
  •   4 ounce jar of red curry paste 
  •   1 can full fat coconut milk, blended 
  •   2 Tbsp lime juice 
  •   2 Tbsp coconut aminos 
  •   2 Tbsp grated fresh ginger 
  •   1 bunch Broccolini, chopped 
  •   1 lime, cut into wedges 
  •   Chopped cilantro for garnish 
  •   Chopped chives for garnish 


  1.   Place the hearts of palm noodles in a colander and rinse well with cold water. Set aside.  
  2.   Slice the chicken breasts paper thin. (Place the chicken breast on the cutting board with the skinniest part of the breast pointed away from you. Hold knife at a 45-degree angle and, starting at the top, slice into strips, as thinly as possible.) Sprinkle 1 teaspoon of salt, as evenly as you can. Set aside. 
  3.   In a large Dutch oven or stock pot over medium heat, melt 2 Tbsp ghee and add the extra virgin olive oil. Add the mushrooms, sautéing until brown and crisp, about 7-10 minutes.  Add ½ tsp salt and ½ tsp pepper and combine well. Using a slotted spoon, remove the mushrooms and set aside in a bowl. 
  4.   In the same pot, melt 3 Tbsp ghee. Add the green onions, lemongrass (if using), jalapeno and garlic, stirring continuously to avoid burning the garlic, and cook until crispy, about 1 minute. Make sure to scrape up all the bits from the bottom of the pot.  
  5.   In a separate small saucepan, over medium high heat, warm the chicken stock. Pour 3-½ cups of the warmed chicken stock into the large pot with the onion mixture and bring to a boil. 
  6.   Add the curry paste and the remaining ½ cup of stock and stir to make a slurry. Add the slurry to the other pot with the blended coconut milk, lime juice, coconut aminos, ginger, ½ tsp salt and ½ tsp pepper, stirring to combine and bring to a boil.  Immediately add mushrooms (and any juices that accumulated in the bowl) and stir again to combine. Add the hearts of palm noodles and chicken pieces and cook for 1 minute. Add the Broccolini and cook for another 30 seconds. Remove from heat.  
  7.   Serve with lime wedges, more green onions, and chopped cilantro on the side. 


  • Serving Size:
  • Calories: 574
  • Sugar: 11.1 g
  • Sodium: 2337.5 mg
  • Fat: 33.7 g
  • Carbohydrates: 46.2 g
  • Protein: 23.6 g
  • Cholesterol: 59.3 mg