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Coconut Curry Noodle Soup

Cook Time 30 mins
Course Main Course, Main Dish, Soup
Cuisine Malaysian, Thai
Servings 6 people


  • 2 tbsp coconut oil
  • 800 grams organic chicken thighs
  • 90 grams (4 tbsp) red curry paste
  • 4 cups (1litre) chicken bone broth
  • 400 ml coconut milk or cream
  • 4 lime leaves , thinly sliced
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 cups baby spinach leaves
  • 400 grams rice noodles or shirataki noodles
  • 1 cup bean sprouts
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 red chilli , optional


  • Heat the coconut oil in a large deep pan and cook the chicken thighs over a medium heat until golden brown, about 5 minutes on each side.
  • While the chicken is cooking prepare all of the other ingredients and put a pot of water on to boil for the noodles.
  • Remove the chicken and set aside. Add the curry paste to the same pan and fry for 3 minutes. While the paste is cooking slice the chicken into thin strips.
  • Add the chicken broth, coconut milk, lime leaves, fish sauce, lime juice and chicken strips to the pan. Bring to a simmer and cook for 10 minutes, until chicken is cooked through. Add the spinach leaves for the last 2 minutes and taste the soup for salt.
  • While the soup is cooking boil the noodles as per the packet instructions and drain.
  • To serve, put some noodles into the bottom of each bowl, ladle over the soup and top with sprouts, coriander, mint and some optional sliced red chilli.

Optional ideas:

  • You could replace the chicken with tofu or prawns.
  • Bok choy or snow peas in place of spinach would be lovely.
Keyword chicken, coconut, curry, noodles, recipe, soup