Thai Curry Noodle Soup

gluten free | easy | dairy free

easy to make this Thai curry noodle soup is filled with veggies, chicken, noodles and plenty of red curry flavor!

step 1

Start by assembling all the ingredients you need and prep them according to instructions. This recipe calls for red curry paste, but Panang, yellow, and green curry pastes all work too.

step 2

Next chop the onion and bell pepper. Roughly chop the spinach and mince the garlic and ginger. You'll find other options and shortcuts in the recipe.

step 3

Sauté the chicken until browned and just done, then remove it from the pan and set it aside while you make the soup.

step 4

then sauté the onion, garlic, and ginger, until tender and add the curry paste. Cook the curry paste breaking it up with a spoon. this helps to bring out the flavors.

step 5

Next add the chicken stock, coconut milk and bell pepper. Bring the soup to a boil, then simmer just until tender.

step 6

Add the chicken back to the pan with along with the spinach. Bring the soup back to a boil, stirring to wilt the spinach, then turn off the heat.

step 7

Finally add the vermicelli rice noodles, and using a spoon, submerge them in the soup. Let the stand for 3-4 minutes, then stir the cooked noodles into the soupand serve!

3 key tips

1. Use your favorite curry paste, red, green, and yellow all work here.

2. try some of the different veggie options listed over on the blog.

3. use full fat coconut milk for the best texture and flavor.


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