| | Thai red curry chicken noodle soup
Thai red curry chicken noodle soup
Thai red curry chicken noodle soup 4.3-5 9
  • Calories: 3208 kj
  • Fat: 54.5g
  • Carbohydrates: 39.3g

How to Make:

  1. Heat oil in a large saucepan over medium-high heat. Cook garlic and ginger, stirring, for 1 minute or until light golden. Add curry paste. Cook for 45 seconds. Stir in coconut milk and stock. Bring to a simmer. Reduce heat to low. Simmer for 10 minutes. Add the fish sauce and chilli paste to taste, if using.
  2. Meanwhile, prepare noodles following packet directions. Drain well.
  3. Divide noodles among serving bowls. Top with cabbage, carrot, sprouts and chicken. Ladle over soup. Top with fresh chilli and coriander. Serve immediately.
Time for preparing:
15 min.


  • 2 tablespoons vegetable oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 1/2 cup Thai red curry paste
  • 2 x 400ml cans coconut milk
  • 3 cups Massel chicken style liquid stock
  • 1 to 2 tablespoons fish sauce (optional
  • 1 tablespoon chilli paste (optional)
  • 300g fresh hokkien noodles
  • 1 1/2 cups finely sliced red cabbage
  • 1 carrot, cut into thin matchsticks
  • 1 cup bean sprouts, trimmed
  • 2 cups shredded cooked chicken
  • Thinly sliced small red chillies, to serve
  • Fresh coriander sprigs, to serve