Red Curry Coconut Noodle Soup

Kick the week off with a hearty, warming recipe this SZN! This red curry coconut noodle soup is a fan favourite and you’ll impress yourself with the flavourfulness of this at-home version. Read on for the ingredients you’ll need and my process. The best part, this dish takes no more than 30 minutes! See my process via IG Reel here. 


  • 5-6 tbsp of red curry paste
  • 1.5 tbsp of lemongrass paste
  • 3 tsp of ginger paste
  • 3 cloves of minced garlic
  • 2 cans of full fat coconut milk
  • 1.5 cups of vegetable broth
  • 1 chicken breast (optional)
  • ½ red pepper
  • a handful of snap peas (more if desired)
  • mushrooms (optional)
  • ramen noodles (I used one packet)
  • cilantro (for garnish)

How To: 

  1. To a heated pot, add curry paste, lemongrass, ginger and garlic, stir until fragrant
  2. Add in coconut milk and veggie broth and simmer for 10 mins
  3. If using chicken add the raw breast now and cover
  4. Cook until the chicken is cooked through
  5. Once the chicken is cooked through, take it out of the pot onto a cutting board and shred it with two forks
  6. Place the chicken back into the pot and add in the veggies and let simmer for a few minutes more
  7. While it’s simmering, you have two options for the noods here: if you know you’re not going to eat all of the soup right now, cook the noodles in a separate pot and add into soup bowl individually OR if you’re going to eat it at straight away, add the noodles directly to the soup now
  8. Whatever direction you went with the noodles, adjust the flavor with salt to your liking
  9. Stir around until soft
  10. Voila! Red Curry Coconut Noodle Soup in 30 minutes

I hope you enjoy, Cowes! Let me know if you try this recipe at home by tagging us here. 




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