Photo: Jennifer Causey; Styling: Ginny Branch 
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4

For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230.

How to Make It

Step 1

Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.

Step 2

Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

daneanp's Review

February 03, 2015
Yummy! But it definitely needed salt. I think I'd add a bit of fish sauce to the broth mixture along with a piece of smashed lemon grass while it simmers next time. Just the right amount of heat! I didn't use rotisserie chicken, I just microwaved 2 small breasts and then chopped them up. This soup would be great with shrimp too.

LDombeck's Review

May 04, 2014
This had a nice, good, even heat. Not too spicy aftertaste. Also had a good, hearty portion size.

falljunelaker's Review

April 03, 2014
We also found this to be bland. We've made many fantastic soups & stews with CL recipes over the years, but this wasn't one of them. It had a little bit of heat by the end of the bowl but was just bland overall.

JLBrooks321's Review

March 31, 2014
I don't know if I did something wrong, but I just thought this was bland. I didn't even want to eat the leftovers the next day for lunch, which is unusual. Won't make again.

mdmihaly's Review

March 23, 2014
Excellent and Easy!

LauryPflaum's Review

March 04, 2014
came out really fantastic, probably would have been faster had we not had to boil the chicken breasts first

BSherm's Review

March 01, 2014
I saw this recipe in Cooking Light magazine. Based on the picture (kudos to the photographer) and the ingredients, I knew I had to try it right away..and I'm so glad that I did! It is easy to make and came out delicious. The flavors compliment each other well without the curry/coconut combination being over-powering. I like spicy food, so I doubled the amount of ground fresh chili paste. I was going slow, because it was my first time making it, so I would estimate that it took me closer to an hour to make, but definitely worth it. Daphmaster has a good suggestion to just boil chicken breast and then shred it. I'll have to try that next time. Seems healthier than buying a rotisserie chicken. I used slightly thicker rice noodles than shown in the recipe picture. Pay attention to the instructions on the package to make sure you don't over cook them! If you have left overs: store the noodles, chicken mixture, and broth mixture separately...

Daphmaster's Review

February 20, 2014
Deeeelicious! I added broccoli to the broth and substituted thinly sliced spicy pickles for the cucumbers because I'm not a fan of regular cuc's. I didn't have rotisserie chicken so I just boiled 2 chicken breasts for 20 min and shredded it. So good. Will definitely be making it again.

kallen18's Review

February 16, 2014