Thai Chicken Noodle Soup with Red Curry Recipe

Name: Thai Chicken Noodle Soup with Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 medium sweet onion, diced; 2 medium carrots, peeled and diced; 1 bunch scallions, thinly sliced; 2 large garlic cloves, minced; One 1-inch piece fresh ginger, peeled and minced; 2 teaspoons red curry paste; 2 quarts chicken stock; Two 15-ounce cans coconut milk; 2 teaspoons salt; 1 1/2 cups shredded chicken; 4 ounces thin, flat rice noodles; 2 tablespoons lime juice; 1/4 cup chopped cilantro

Servings: persons

2 tablespoons coconut oil
1 medium sweet onion, diced
2 medium carrots, peeled and diced
1 bunch scallions, thinly sliced
2 large garlic cloves, minced
One 1-inch piece fresh ginger, peeled and minced
2 teaspoons red curry paste
2 quarts chicken stock
Two 15-ounce cans coconut milk
2 teaspoons salt
1 1/2 cups shredded chicken
4 ounces thin, flat rice noodles
2 tablespoons lime juice
1/4 cup chopped cilantro

1
In a large stock pot or Dutch oven, heat the oil.
2
Saute the onions, carrots and scallions over medium-high heat until soft and beginning to brown, about 6 minutes.
3
Add the garlic, ginger and curry paste.
4
Cook for 2 minutes more, until fragrant.
5
Carefully pour in the stock, coconut milk and salt.
6
Bring to a simmer, scraping up any brown bits from the bottom of the pan.
7
Stir in the chicken and noodles.
8
Simmer until the noodles are al dente, about 10 minutes.
9
Remove the soup from the heat and stir in the lime juice and cilantro.
10
Taste for seasoning and serve piping hot.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons coconut oil, 1 medium sweet onion, diced, 2 medium carrots, peeled and diced, 1 bunch scallions, thinly sliced, and more.

Yes, Thai Chicken Noodle Soup with Red Curry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Noodle Soup with Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions