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Coconut Red Curry Noodle Soup Recipe

Coconut Red Curry Noodle Soup

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5 from 1 review

  • Total Time: 20 mins
  • Yield: 2 1x


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


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


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


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


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