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A close-up of Spicy Thai Coconut Curry Noodle Soup with shredded chicken and red peppers in a dark bowl.

Spicy Thai Coconut Curry Noodle Soup

This recipe creates a flavorful and comforting Spicy Thai Coconut Curry Noodle Soup. It is designed to be easy for busy families and can accommodate gluten-free needs. The soup offers a warm, adventurous flavor profile that is comforting, especially when you need a simple yet exciting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Soup
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 6 ounces Dry rice noodles or egg noodles Use ramen noodles or linguini as substitutes
Aromatics and Paste
  • 1 tablespoon Coconut oil Peanut oil or olive oil can be substituted
  • 1 large Shallot Finely diced, or use half an onion
  • 2 tablespoons Chopped lemongrass
  • 4 cloves Garlic Roughly chopped
  • 2 tablespoons Thai Red Curry Paste Add more for extra spice
  • 1/2 teaspoon Ground turmeric Or use grated turmeric
  • 1/2 teaspoon Yellow curry powder
  • 1/2 teaspoon Ground cardamom powder
Broth and Seasoning
  • 14 ounce can Full-fat coconut milk
  • 1 cup Chicken broth Use veggie broth or water with one bouillon cube
  • 6 Fresh kaffir lime leaves Optional
  • 1 Red bell pepper Thinly sliced, optional
  • 2 tablespoons Fish sauce Or vegan fish sauce
  • 2 tablespoons Soy sauce Adjust based on saltiness of fish sauce
  • 2 tablespoons Brown sugar Palm sugar or substitute
  • 1 tablespoon Chili garlic sauce Sambal Olek
  • 1 Lime For juice and serving wedges
  • To taste Salt and pepper
Protein
  • 8-16 ounces Protein Raw chicken breast, prawns, crispy tofu, or cooked chicken

Equipment

  • Large pot or Dutch oven

Method
 

  1. Cook the noodles according to package directions. Drain them and set them aside. If you are using raw chicken, cook it now and set it aside.
  2. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced shallot and cook until softened, about 3 minutes.
  3. Add the lemongrass and garlic to the pot. Cook for 1 minute until fragrant.
  4. Stir in the Thai Red Curry Paste, turmeric, yellow curry powder, and cardamom. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Pour in the coconut milk and chicken broth. Add the kaffir lime leaves (if using), sliced red bell pepper, fish sauce, soy sauce, brown sugar, and chili garlic sauce. Stir well to combine.
  6. Bring the soup to a simmer. Reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld. Taste the broth and adjust salt, sugar, or spice level as needed.
  7. Stir in your cooked protein (chicken, tofu, or prawns) and cook until heated through. Squeeze in the juice from one lime.
  8. Divide the cooked noodles among serving bowls. Ladle the curry soup and protein over the noodles. Serve immediately with extra lime wedges on the side.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 18gCholesterol: 50mgSodium: 1100mgFiber: 4gSugar: 10g

Notes

This soup is naturally gluten-free if you use gluten-free noodles (like rice noodles) and check that your curry paste and soy sauce are certified gluten-free. If you use raw chicken breast, cut it into bite-sized pieces before adding it to the simmering broth in Step 6. It will cook through in about 5 to 7 minutes.

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