Coconut Red Curry Noodle Soup

Warm up your taste buds with this delightful Coconut Red Curry Noodle Soup! It’s perfect when you’re after a comforting meal on chilly evenings. Tender chicken pieces are simmered in a rich, creamy coconut milk broth, flavoured with aromatic red curry paste and vegetables. The addition of noodles makes this soup more filling and satisfying. For added texture, you can add fried tofu puffs and top with fresh bean sprouts, sliced spring onions (scallions) and lime wedges. Add a little chilli if you like things spicy! This recipe is easy, delicious and ready in less than 20 minutes.

Can you make Coconut Red Curry Noodle Soup ahead of time?

Yes. If you are after an even faster dinner, cut the chicken and prepare the vegetables up to 48 hours before cooking. Store separately, refrigerated in airtight containers or reusable sandwich bags.

Is Coconut Red Curry Noodle Soup suitable for leftovers?

Coconut Red Curry Noodle Soup is best eaten immediately after cooking. Not suitable to refrigerate or freeze.

Coconut Red Curry Noodle Soup

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4.5 from 2 reviews

• Total Time: 20 mins
• Yield: 2 1x

Ingredients

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• 2 tbsp olive oil
• 300 g (101/2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp red curry paste
• 270 ml (9 fl oz) coconut milk
• 2 cups (500 ml) water
• 2 cups (500 ml) chicken stock
• 1 bok choy, cut in half lengthways (or 2 cups of vegetables of your choice, see note 1)
• 250 g (9 oz) ramen noodles, egg noodles or soba noodles
• 200 g (7 oz) fried tofu puffs (optional)
• 1 cup (90 g) fresh bean sprouts
• Lime wedges, to serve
• 1 sliced spring onion (scallion), to serve
• Sliced red chilli, to serve (optional)
• Black sesame seeds, to serve (optional)

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Instructions

1. Heat the olive oil in a large, heavy-based pot over medium–high heat.
2. Add the chicken and cook for 1–2 minutes until sealed.
3. Add the red curry paste and cook, stirring, for 30 seconds.
4. Add the coconut milk, water and chicken stock. Bring to a simmer and add the bok choy or vegetables of your choice. Cook for 2 minutes.
5. Add the noodles and tofu puffs (if using). Cook for 2 minutes.
6. Serve in individual bowls topped with bean sprouts, lime wedges, spring onion, fresh chilli and black sesame seeds (if using).

Notes

Note 1 – Good vegetable substitutes include broccoli (fresh or frozen), choy sum, green beans, snow peas (mangetout) or sliced mushrooms.

MAKE AHEAD

After an even faster dinner? Cut the chicken and prepare the vegetables up to 48 hours before cooking. Store separately, refrigerated in airtight containers or reusable sandwich bags. 

LEFTOVERS

Best eaten immediately after cooking. Not suitable to refrigerate or freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: red curry, noodles
• Method: skillet sear, pan sear
• Cuisine: Thai