Thai Red Curry Noodle Soup

You can have this Thai-inspired soup ready in no time. It is lovely the day it is made, but tastes even better the next day. This is a great make-ahead soup for lunches and dinners throughout the week.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. coconut oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh grated ginger
  • 3 Tbsp. Thai red curry paste
  • 2 boneless, skinless chicken breasts, sliced
  • 3 cups chicken broth
  • 2 cups water
  • 2 Tbsp. fish sauce
  • 1 can (15 oz.) coconut milk
  • ¼ cup fresh lime juice
  • 8 oz. dry rice noodles
  • ¼ cup cilantro leaves
  • 1 green onion, sliced

Directions

  • Heat coconut oil in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the garlic, ginger, and curry paste. Cook, stirring constantly, until very fragrant, about 5 minutes, then add the chicken and cook until just cooked through, about 4 minutes.
  • Add the chicken broth, water, fish sauce, and coconut milk and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add half the lime juice and stir well. Add the noodles, let them soak for 4 minutes, then stir and continue to cook until the noodles are tender, about 1 minute more.
  • Divide the soup between 4 serving bowls. Garnish with cilantro leaves, green onion, and the remaining lime juice.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. coconut oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh grated ginger
  • 3 Tbsp. Thai red curry paste
  • 2 boneless, skinless chicken breasts, sliced
  • 3 cups chicken broth
  • 2 cups water
  • 2 Tbsp. fish sauce
  • 1 can (15 oz.) coconut milk
  • ¼ cup fresh lime juice
  • 8 oz. dry rice noodles
  • ¼ cup cilantro leaves
  • 1 green onion, sliced

Directions

  • Heat coconut oil in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the garlic, ginger, and curry paste. Cook, stirring constantly, until very fragrant, about 5 minutes, then add the chicken and cook until just cooked through, about 4 minutes.
  • Add the chicken broth, water, fish sauce, and coconut milk and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add half the lime juice and stir well. Add the noodles, let them soak for 4 minutes, then stir and continue to cook until the noodles are tender, about 1 minute more.
  • Divide the soup between 4 serving bowls. Garnish with cilantro leaves, green onion, and the remaining lime juice.

Nutrition Information

Nutrition Information
Amount per serving
Calories580
Total Fat31g
Saturated Fat26g
Cholesterol45mg
Sodium2180mg
Total Carbohydrate58g
Dietary Fiber2g
Sugars3g
Protein18g