Go Back
–+ servings
Coconut Red Curry Noodle Soup Recipe
4.50 from 2 votes

Coconut Red Curry Noodle Soup

Author: Nicole
Servings: 2
Calories: 1440kcal
Easily prepared in just 20 minutes, this Coconut Red Curry Noodle Soup recipe is bursting with delicious flavours and textures. The comforting and satisfying soup features tender chicken cooked in a coconutty red curry broth with noodles, fresh veggies and optional tofu puffs. The spice can be dialled up or down, depending on your palate.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

  • 2 tbsp olive oil
  • 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp red curry paste
  • 270 ml coconut milk
  • 500 ml water
  • 500 ml 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)
  • 90 g 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

  • Cook the chicken – 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 paste – Add the red curry paste and cook, stirring, for 30 seconds.
  • Add remaining ingredients – 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 – 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.
Nutrition Facts
Coconut Red Curry Noodle Soup
Amount per Serving
Calories
1440
% Daily Value*
Fat
 
87
g
134
%
Saturated Fat
 
40
g
250
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
27
g
Cholesterol
 
143
mg
48
%
Sodium
 
3067
mg
133
%
Potassium
 
2327
mg
66
%
Carbohydrates
 
106
g
35
%
Fiber
 
11
g
46
%
Sugar
 
13
g
14
%
Protein
 
70
g
140
%
Vitamin A
 
22305
IU
446
%
Vitamin C
 
237
mg
287
%
Calcium
 
589
mg
59
%
Iron
 
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.

Scan for full recipe:

QR Code