Red Curry Noodle Soup

Fall time means soup time! This red curry soup is incredibly delicious and easy. It is warm, spicy, and a bit tangy – it is also full of veggies and chicken that will fill you up and keep you satisfied. The broth is so good with so much flavor from the curry paste, lemongrass, ginger and garlic whisked together with creamy coconut milk and topped off with fresh lime juice for a bit of a bite! I love all the textures in this dish as well. It has crunchy red peppers and soft mushrooms to name a few. This soup will warm you up and give you all the feels of fall. Honestly, the noodles are just a bonus in this dish and the broth and ingredients can stand on their own without the noodles – so if you’re trying to eat a bit healthier or just cut back on the carbs, omit the noodles and add in some extra veggies and chicken!

  • 3 – 13.5oz Cans Coconut Milk
  • 3 Tbsp Minced Garlic
  • 3 Tbsp Minced Ginger
  • 2 Tbsp Sriracha
  • 4 Tbsp Red Curry Paste
  • 2 Limes, Juiced
  • 2 Red Bell Peppers, Diced in to 1/2″ Pieces
  • 2 Cups Quartered Mushrooms
  • 2 Lemongrass Stalks, Chopped in to 2″ Pieces
  • 4 Green Onions, Diced in to 1″ Pieces
  • 2 Heads Bok Choy, Stems Trimmed
  • 2 Chicken Breasts, Sliced at an Angle
  • 1 Box Vermicelli Noodles
  • Salt + Pepper
  • 2 Tbsp Oil
  • Serves: 4-6
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes

To Make:

  1. Heat a large pot (or dutch oven) over medium heat and add in the oil. Once hot, add in the red peppers, garlic and ginger and cook for 3-5 minutes until fragrant.
  2. Add in the coconut milk, sriracha, lime juice, red curry paste, and lemongrass stalks and season with salt. Stir well to combine and bring to a simmer, stirring occasionally (about 8-10 minutes).
  3. While the soup is simmering, generously salt and pepper the chicken breasts.
  4. Once the soup comes to a simmer, reduce the heat to low and add in the chicken. Cook for another 5 minutes.
  5. Next add in the mushroom and cover to continue cooking for 10 minutes.
  6. While the soup cooks – prep the noodles according to the package instructions (every package of vermicelli noodles seems to have a slightly different approach to cooking, but usually are ready in 5-8 minutes). When the noodles are cooked, place them in cold water and set aside to prevent them from sticking until you are ready to serve.
  7. Lastly for the soup, add in the green onions and bok choy and cook for 3-5 minutes just until the bok choy starts to soften.
  8. Drain the noodles you set aside earlier. Divide them in to 4-6 bowls and top with the curry soup.
  9. *Optional: add diced green onions and a lime wedge on top for serving!

7 thoughts on “Red Curry Noodle Soup

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