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Curry Noodle Soup

Spicy Coconut Curry Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 3 tbsp red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lb boneless, skinless chicken thighs, cubed
  • 1 red bell pepper, sliced into thin strips
  • 8 oz rice noodles
  • 2 cups baby spinach
  • 1 lime, juiced
  • Fresh cilantro and sliced scallions, for garnish

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the garlic and ginger for 1 minute, then add the curry paste and cook another minute, stirring.
  2. Pour in the broth and coconut milk, then stir in the fish sauce and brown sugar. Bring to a boil, reduce to a simmer, and cook uncovered for 10 minutes.
  3. Add the chicken and bell pepper, and cook for 5 minutes. Stir in the rice noodles and cook for 4 to 6 minutes, until just tender.
  4. Remove from heat. Add the spinach and lime juice, and stir until the spinach wilts, about 1 minute.
  5. Ladle into bowls and top with cilantro and scallions. Serve with extra lime wedges.

Notes

When reheating, warm the soup gently to keep the coconut milk from separating. A quick stir will bring it back together if needed. The spice level varies by curry paste brand, so taste and adjust as you go.