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
“Quick and easy to make, I will definitely make it again.” Share PrintClick to change the servings
Ingredients
- 2 tbsp olive oil
- 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp red curry paste (see note 1 about gluten)
- 270 ml (9 fl oz) coconut milk
- 500 ml (2 cups) water
- 500 ml (2 cups) chicken stock (see note 1 about gluten)
- 1 bok choy, cut in half lengthways (or 2 cups of vegetables of your choice) (see note 2)
- 250 g (9 oz) ramen noodles, egg noodles or soba noodles
- 200 g (7 oz) fried tofu puffs (optional)
- 90 g (1 cup) fresh bean sprouts
- 2 lime wedges to serve
- 1 sliced spring onion (scallion), to serve
- 1 sliced red chilli, to serve (optional)
- 1 tsp black sesame seeds, to serve (optional)
Instructions
- Heat the olive oil in a large, heavy-based pot over medium–high heat.
- Add the chicken and cook for 1–2 minutes until sealed.
- Add the red curry paste and cook, stirring, for 30 seconds.
- 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.
- Add the noodles and tofu puffs (if using). Cook for 2 minutes.
- Serve in individual bowls topped with bean sprouts, lime wedges, spring onion, fresh chilli and black sesame seeds (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Megsy says:
Hi, love the recipe, love your book. Do you know what happened to the Tofu Puffs you once shared on IG that were your favorite? They have been out of stock for ages and ages. Do you have a new preference or recommendation for PUFFED Tofu, obviously not fresh. Thank you
Nicole says:
Thank you so much for your lovely message! I haven’t seen them either – it’s so sad that they seem to no longer be stocked here in our major supermarkets. They are still available at Asian grocers, if you happen to get your hands on them. Nic x
felitong says:
Quick and easy to make, I will definitely make it again.