Go Back

Thai Chicken Curry Coconut Noodle Soup

Quick and flavorful Thai Chicken Curry Coconut Noodle Soup that's perfect for busy nights. Creamy coconut milk and aromatic spices create a delightful escape in a bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced thinly Can substitute with tofu for a vegetarian option.
  • 14 oz coconut milk
  • 4 cups chicken or vegetable broth
  • 2 tablespoons red curry paste Adjust to taste!
  • 1 tablespoon fish sauce Can substitute with soy sauce for a vegetarian option.
  • 2 cups noodles Rice noodles or any pasta can be used.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 unit bell pepper, sliced
  • 1 cup snap peas
  • to taste Fresh cilantro for garnish
  • to taste Lime wedges for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  2. Add the sliced chicken breast and cook until no longer pink.
  3. Stir in the red curry paste and let it cook with the chicken for about a minute.
  4. Pour in the coconut milk and broth, bringing it to a gentle boil, then reduce to a simmer. Add fish sauce or soy sauce to taste.
  5. Add noodles and cook according to package instructions (usually about 5-7 minutes).
  6. In the last few minutes of cooking, add the sliced bell pepper and snap peas.
  7. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Feel free to experiment with vegetables like broccoli or zucchini. Store leftovers in an airtight container in the fridge for up to three days.