Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Chris Cooks

Spicy Chicken Noodle Soup (A Twist on Singapore Noodles) | Grain-Free & Dairy-Free

January 19, 2025

This is the soup I want when I'm feeling on the verge of "under the weather"—not quite sick, but the cold outside is draining me a little bit. There's the feeling that you could get sick. That's when you want a spicy soup. I like this chicken noodle soup with the flavors of Singapore noodles: it has just this deeply warming feeling plus the benefits of bone broth. The flavor of the coconut milk, garlic, and the heat of the curry clear the sinuses, especially if you go with the spicy version. Plus it’s dairy- and grain-free!

Two bowls of coconut curry soup with glass noodles and chicken on a marble countertop

Why is the original dish called Singapore noodles? Many swirling theories are out there, so I'm not entirely certain. But it's really not a dish from Singapore at all. It's likely a Cantonese-style stir fry featuring curries that were carried via the spice trade from British-ruled India. I have not been to the region, but it’s a dream of mine to travel all through southeast Asia and try so many of its tasty foods. I digress...let's get cooking.

A tip on working with glass noodles

A soup spoon drizzling sweet & spicy chili oil into a Singapore Noodles-inspired Chicken Noodle Soup

This dish uses glass noodles (also called cellophane noodles or fensi) which are made of starch—often times mung bean flour or sweet potato.

Glass noodles are great for soup but they can't sit in the liquid too long or they become gummy. So I recommend making them ahead of time according to the package you're using, and then chill them and toss them with a little sesame oil and fish sauce. Then they can stay at room temperature until you're done making the soup.

Which to use: Madras vs. regular curry powder

Use a curry powder that reflects how spicy you want the final dish to be. If you want it to be a medium spice level (my preference here), then use a Madras curry powder. If you want it mild, use a regular curry powder. I love to find spices at H-Mart, and my favorite one for this curry can also be found on Amazon!

How to Make This Curry-Flavored Chicken Noodle Soup

Chris scooping a ladle into coconut curry broth

Shop Chris's Favorite Kitchen Tools

After you have the noodles cooked to the package directions, you can go ahead and portion them out in your serving bowls, since you will assemble the soup right there at the end.

As far as equipment, you need a high-sided saute pan (or even a wok). I'm using this 10-inch one. Add some coconut oil to the pan and set it over medium heat. Dust and coat the exterior of the boneless and skinless chicken thighs with your curry power of choice. Sear them in the pan, turning once, until they're cooked to 160 degrees, approximately 5-7 minutes per side. The carryover cooking that happens off the heat will take it up to the ideal 165 degrees. They'll have this rich brown color on the exterior and will be very juicy. Set the chicken thighs aside to rest while you start on the vegetables

Use the same pan you just used for the chicken—no cleaning it out!—to saute the carrots lightly with a quarter of a pinch of salt, which will develop color and flavor. Then we’ll saute the baby bok choy cut side down in the pan—get a little char on the bottom—and then the oyster mushrooms separately just until they have some caramelized edges, removing them to a platter. Add a couple of tablespoons of chicken stock to the mushrooms if they're getting too dry in the pan. Each will take about a minute and a half to sear.

Next in that same pan, build the broth, starting with the lite coconut milk (I'm using the Chaokoh brand). Season this with salt or 1 1/2 teaspoons of fish sauce to taste. Turn the temperature up and whisk the mixture to break up the fond on the bottom. Add the minced garlic, 1/2 teaspoon of turmeric, and about 3/4 teaspoon more curry powder. Whisk in chicken stock and bring the mixture to a boil. Taste and adjust the seasoning. Let it simmer for 10 minutes to meld the flavors together. 

How to Serve this Singapore Noodles-Inspired Soup

A ladle pouring Singapore-style coconut curry broth into a soup bowl filled with veggies and chicken

Place a sliced chicken thigh over the noodles in one of the bowls. Then add a few baby bok choy to another side of the bowl. Sprinkle some carrots in between them and add some mushroom pieces. Take your pan and a ladle and scoop four ladles of the broth into each bowl, sprinkle over a few cilantro leaves and squeeze a key lime overtop, dropping in the spent lime for extra flavor.

I made a sweet-spicy chili sauce to accompany this since I like to add the heat. It's a blend of Thai chili peppers, garlic, sugar, and lime juice creating a unique balance of sweet and spicy. When this dish is cooked, it’s not quite as spicy to me, so I’ll add in a little sauce. Just be careful with it—a little goes a long way. It’s concentrated everything: sweet, spicy, savory—it’s a big flavor bomb. 

What can I substitute for...

Mushrooms: You can use any variety that you want, just slice them pretty thin.

Fish sauce: If you want to skip the fish sauce, you can substitute salt in a 1:5 ratio.

Coconut milk: You can use almond milk or soy milk if you prefer. 

Key limes: I like to use key limes—it’s more about the size, but also key limes always juice consistently. They’re the perfect amount of lime juice for a portion. You can use regular limes if that's what you have available, just use half for both portions. 

Madras curry powder: You can switch to a regular curry powder (look for no chili peppers in the ingredients list). If you want MORE spice to it, add some Asian hot sauce.

Can you make this dish ahead of time?

You can make all of the components ahead of time, store them in the refrigerator for up to a few days. Then reheat the chicken, vegetables and broth—no need to reheat the noodles—and assemble the soup at the table. The most important thing is to wait until serving to add the broth!

Chris scooping a spoon into a bowl of Singapore Noodles-inspired chicken soup

Shop The Kitchen

You just can't beat the warm, spicy smell from this soup that permeates the room and lifts your senses. I hope you make it for someone you care about and let me know how it goes in the comments!

Singapore-Inspired Chicken Noodle Soup - Grain-Free; Dairy-Free

Recipe by Chris Marcum
5.0 from 5 votes
Course: SoupsCuisine: Asian-InspiredDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • For the Sweet Chili Sauce (optional)
  • 2 Tbsp sliced Thai chilis, red or green

  • 2 Tbsp finely chopped shallots

  • 1 Tbsp fried garlic (optional)

  • 1 1/2 Tbsp fresh lime juice

  • 1 Tbsp fish sauce

  • 2 Tbsp water

  • 1/3 cup coconut or palm sugar

  • For the Chicken
  • 2 boneless skinless chicken thighs

  • 1 Tbsp curry powder (Madras for a little spice)

  • 1 tsp salt

  • 1 Tbsp coconut oil

  • For the Broth
  • 1 1/2 pints chicken bone broth

  • 1 cup light coconut milk

  • 2 cloves garlic, minced

  • 1 tsp turmeric powder

  • 1-2 tsp additional curry powder, to taste

  • TT fish sauce or salt

  • Other Ingredients
  • 2 servings glass noodles

  • 1/2 tsp sesame oil

  • 1 medium carrot, julienne cut

  • 4 baby bok choy, halved lengthwise

  • 4 oyster mushrooms, halved lengthwise

  • Garnish
  • fresh cilantro

  • fresh lime

  • sweet chili sauce (recipe above)

Directions

  • Make the chili sauce (optional)
  • In a jar combine all of the chili sauce ingredients and shake to combine. Place in the fridge and use as desired. It's great on everything.
  • Prep the noodles, chicken, and vegetables
  • Cut all of the vegetables as indicated above and set aside. Prepare the noodles per the directions, drain, run under cool water until cooled, then season with 1/2 tsp sesame oil and 1 tsp fish sauce. Put one serving of noodles into each of two bowls. Season the chicken with the curry powder and salt.
  • Make the soup
  • Put a high-sided sauté pan on medium heat. Once heated, add the coconut oil and cook the seasoned chicken 5-7 minutes on each side until cooked through (165 internal). Remove from heat and set aside.
  • In the same pan over medium heat, add the carrots and flash sauté for 2-3 minutes. Remove and set aside. Repeat that process with the bok choy and mushrooms, adding a few drops of water if the pan becomes too dry.
  • Add the coconut milk and garlic cloves and bring to a simmer. Add the chicken bone broth, turmeric, and more curry powder to taste. Season additionally with fish sauce or salt to taste.
  • Slice the chicken and add one serving to each bowl. Add half of each of the vegetables to each bowl. Pour half of the broth into each bowl, garnish as desired and enjoy!
— Hide Comments
+ ShowComments
What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This was delicious! I did not make the sauce but used some TJs Thai chili sauce I had on hand. Would definitely make it again and I am looking forward to eating the leftovers for lunch this week.

  2. Another rotation recipe! The hits just keep coming. My husband declared this to be the best soup he’s ever had. There’s so much depth and rich coziness in that broth!!

  3. This looks phenomenal! I can't wait to try it. I know you've shared in the past which bone broth you prefer, but I forget. Was it Kettle and Fire?

    1. I like Kettle & Fire & Epic Provisions for shelf-stable, but my real favorite is Bonafide. It’s in the freezer section of Whole Foods (and I’ve seen it at random grocery stories). It’s gelatinous until warmed up—-full of collagen and protein and other nutrients.

What We're

Loving

Right Now

What We're

Loving

Right Now

Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop
Shop All

Love Stories

Love Where You Live

In an industry that often feels designed to make you discontent, we want this to be place you come for inspiration, ideas, and encouragement to make the space you're already in feel like home.
Read All Posts
let's break this thing up

BROWSE BY CATEGORY

01

Portfolio

Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here.
read more
02

Projects

We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen.
read more
03

Design

Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.
read more
hello world!

looking for inspiration?

Blue bonus room with paneled ceiling and Frame TV
Design

My Formula for When to Paint the Ceilings a Color and When Not To

Here's something you don't need me to tell you, but I'm telling you anyway: You get to choose whether you want to paint your ceiling or not! But, still, almost daily, I get asked "Why don't you paint that ceiling the color of the walls?" If you've never tried painting a ceiling and you're considering […]
A bowl of Thai-Inspired Basil Beef Stir-Fry with jasmine rice
Chris Cooks

Thai-Inspired Basil Beef Stir Fry

I'm back at it today with the Asian-inspired flavors. I always seem to lean that way in my recipes, but why would I use less flavor when I can fill my kitchen with the scent of ginger, garlic, and chilies?! Thai Basil Beef is one of my all-time favorite things to order for takeout. What […]
Sales

The Best Presidents' Day Sales: Home, Tech, Apparel & More

We're halfway through February, and the first big sale weekend of the year is here! You know we love curating the best Presidents' Day sales for you in one spot. (It makes my life easier too when I want to check my favorite retailers!) It's a big deal weekend for major appliances, tech devices, and […]
Design

7 Things You Probably Shouldn't Have in Your House—If You're a Perfectionist

While I don't consider myself a perfectionist, I do like things neat—most of the time. It's important to me that my home is beautiful and lived in. I want it filled with laughter, joy, and life. If that means a few nicks and spills? That's fine with me. Even so, over the years of home […]
Learn With Us
Want to do what we do? Get the tools, mentorship, and training to be a Good Influencer professionally.
Learn More
Looking for Something?

SEARCH THE BLOG

We've been doing this since 2009 and we've posted a whopping 24145+ blog posts and counting. You might need a little help searching, huh?

Can We Send You Our Love Letter?

Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!

hello world!
Follow Along on Instagram
Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations
© 2025 Chris Loves Julia, LLC
PRIVACY POLICYTERMS & CONDITIONSAFFILIATE DISCLAIMERSITE CREDITCOMMUNITY GUIDELINES