Whole30 Coconut Curry Chicken Noodle Soup

Coconut Curry Chicken Noodle Soup. This is a new spin on my favorite Asian-inspired soup, and I am so excited to share it with you. If you have been missing a noodle, this is a life-changing moment. It has everything that you want in a Whole30 soup, and the hearts of palm noodles take it to another level. The texture they add to the soup is so satisfying that you won’t miss “real” noodles.  This is one of my favorite recipes, and I know that you’re absolutely going to love it.   

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Whole30 Coconut Curry Chicken Noodle Soup

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


2, 12 oz. bags hearts of palm noodles 

2 boneless, skinless, chicken breasts, sliced paper-thin 

5 Tbsp ghee, divided 

5 cups Shitake (or other) mushrooms, sliced ¼ inch thick  

1 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 jalapeno, seeded and chopped super fine 

4 cloves garlic, minced 

4 cups chicken stock, warmed 

1 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 


Place the hearts of palm noodles in a colander and rinse well with cold water. Set aside.  

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.) Set aside. 

In a large Dutch oven or stock pot over medium heat, melt 2 Tbsp ghee. Add ½ tsp salt, ½ tsp pepper and the mushrooms, sautéing until brown and crisp, about 5-7 minutes.  Using a slotted spoon, remove the mushrooms and set aside in a bowl. 

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.  

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. 

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. Then 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.  

Serve with lime wedges, more green onions, and chopped cilantro on the side. 

43 thoughts on “Whole30 Coconut Curry Chicken Noodle Soup

  1. This looks so yummy, can’t wait to make it. Do you have a favorite red curry paste ?

  2. What are hearts of palm noodles?

    1. It’s a fabulous product where it’s hearts of palm in the shape of noodles and you can get it at the grocery store… I adore them

    2. it’s a fabulous product, you can buy it in a pouch from amazon or a local grocery store. it looks like a noodle but is made from hearts of palm.

    3. Thai Kitchen is one I use again and again.

  3. Looking forward to trying this dish. ?

    1. wonderful

    2. Fantastic

  4. I LOVED this!! My husband wasn’t a fan due to the coconut milk – he has a strange aversion to it – but that is perfectly fine because it means there is more for me. Thank you so much for sharing your genius, Teri! I would 100% make this again!!

    1. How sad that he doesn’t like coconut milk… It’s so delicious. By the way you could use almond milk

  5. I didn’t see where to enter for a marinated onion bowl but I followed all the instructions and an a blog subscriber!

    1. You do it directly on the Instagram post. Go out there make a comment letting me know and you have to be sure to be a blog subscriber to enter. You enter by making a comment on the Instagram post

    2. Head on out to the post yesterday with the onions in the green bowl and enter there

  6. Did you have a question

  7. What do you think about subbing bean sprouts for the hearts of palm?

    We bought your cookbook and love it BTW! We also made your spicy shrimp Caesar salad (recipe not in the cookbook but on Insta). We have used the spice mixture on EVERYTHING this week – sweet potatoes, fajitas, spiced up a soup….
    So happy you were on the Whole 30 Insta that week because we love all of your recipes.

    1. it just wont be the same ..First of all you could do a rice noodle with this but why hesitate, I mean do this because it’s absolutely fabulous

    2. i am so delighted, keep up the good work !

  8. Am i slicing the chicken while raw? Or cooking and then slicing? A bit confused on the whole chicken part.

    1. While raw. It cooks super fast once you throw it into the soup since you’re slicing it so thin.

      1. For the chicken yes

    2. Definitely raw . It’s going to cook very quickly. Otherwise it would really be overcooked and you would lose the fabulous flavor

  9. Martha Ellen Talyor February 15, 2020 — 7:47 pm

    Ohhhh Teri……THIS. WAS. DELICIOUS!!!! Made this tonight exactly as directed. So so so good! Love that there was so much amazingness in the bowl. The hearts of palm noodles were so good and definitely on rotation now!

  10. The recipe states 1 jar of red curry paste…I am not real familiar with red curry paste, what size jar would I use for this recipe? It sounds wonderful! I can’t wait to try it.

    1. Thank you so much. That’s a very good notice. They come in 4 ounce jars

  11. Best Soup!! Thank you so much!! Also, the hearts of palm noodles are a major game changer in my life!

    1. Thank you so much! I love it !

  12. Any suggestions for something other than Broccolini? That and asparagus are the only two veggies I cannot stand LOL. Thanks! Loving your recipes!

    1. First of all, my suggestion would be look at broccolini again. It is such a spectacular vegetable and so easy to prepare. Cut it in small pieces, sauté in olive oil with garlic and salt, it is absolutely delicious. In the mean time you can use green beens for this recipe.

  13. Love the flavors, confused a bit by 2, 12oz of hearts of palm noodles is it 12oz total… that is what I did and it seemed there wouldn’t have been enough liquid if i did more than that but either way it was great and a big hit in my house!

    Thanks Teri!

    1. They traditionally come in 12 ounce packages. I use two of them. The noodles don’t expand so it’s less than what you think. I find the proportions to be just perfect. Don’t forget to rinse the noodles before putting them in

      1. Did that , was super great. I must have gotten a weird package they were 6oz lol.

        Happy Friday! Thanks for the amazing recipes

      2. well u can use as much or as little as u want. if two six oz packages seem good then thats great !!

    2. its heavy in noodles ans remember its not a
      regular noodle as its made with hearts of palm. Feel free to use less

  14. Made this tonight and it was amazing!!!

    1. So happy you enjoyed it! This is such a fantastic dish. check out my southeast Asian inspired curry chicken in the book, It’s fabulous as well.

  15. OMG, this soup is incredible!?

    1. Thank you! So many fun ways to change it up. check out the shrimp coconut bowl in the book! If you already have the book its on page 89!

      1. I love your book, I’ve been wanting to make it.

      2. I’m so excited for you to get cooking

  16. Is it really 5 cups of shitake mushrooms? This looks so good, but it seems like a lot.

    1. Mushrooms shrink down… Yes we did do that much. Feel free to do less if you’d like

    2. Teresa I decided to go back and make it and yes 5 cups is absolutely perfect… It’s just chock-full of goodness

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