Coconut Red Curry Noodle Soup
Servings: 2 people
Calories: 1492kcal
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.
Ingredients
- 2 tbsp olive oil
- 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp red curry paste (see note 1 about gluten)
- 270 ml coconut milk
- 500 ml water
- 500 ml 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 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
- 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).
Notes
Note 1 – Although most curry paste and chicken stocks are gluten-free, always check the label to be 100% sure.
Note 2 – 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
1492
% Daily Value*
Fat
88
g
135
%
Saturated Fat
40
g
250
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
28
g
Cholesterol
150
mg
50
%
Sodium
3355
mg
146
%
Potassium
2379
mg
68
%
Carbohydrates
112
g
37
%
Fiber
11
g
46
%
Sugar
16
g
18
%
Protein
71
g
142
%
Vitamin A
22312
IU
446
%
Vitamin C
238
mg
288
%
Calcium
587
mg
59
%
Iron
16
mg
89
%
* Percent Daily Values are based on a 2000 calorie diet.
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