Thai Coconut Curry Noodle Soup

Soup season is upon us!!!! Fall is the perfect time to wipe out your winter soup recipes and to discover new ones. Here is my new favorite, the broth is a roasted red pepper and coconut milk base, filled with shrimps and fried chicken! Trust me you can not go wrong.

Prep : 20 mins / Cook : 20 mins Total: 40mins

Servings : 2-3


1 package chow mein stir-fry noodles
1 can coconut milk
3/4 cup jarred roasted red peppers, drained
1 1/2 tbsp oil
3 cloves garlic, minced
3 tbsp red curry paste
1 tbsp freshly grated ginger
2 tsp chili powder
3 cups chicken stock
1 tbsp fish sauce
1 tbsp reduced sodium soy sauce
2 tsp brown sugar
2 tbsp lime juice
10-12 raw shrimps, cleaned
1 chicken breast, cut in small chucks
Fried chicken : Click to see ingredients and instructions

1/2 small red onion, thinly sliced
1/2 cup bean sprouts
1/2 cup cilantro leaves
1 lime, cut in wedges
2-3 hard boil eggs


  1. The Soup: Combine coconut milk and red bell peppers in blender until smooth; set aside.
  2. Heat oil in a large stockpot over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
  3. Stir in red curry paste, ginger and chili powder until fragrant, about 1 minute.
  4. Stir in chicken stock and coconut milk mixture, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken breast chucks, fish sauce, soy sauce and brown sugar. Bring to a boil; reduce heat and cook, stirring occasionally, until slightly reduced, about 10-15 minutes.
  6. Add the shrimps and cook for 5 more minutes or until shrimps are pink. stir in lime juice.
  7. Fried Chicken: Fry the chicken by following my chicken burger recipe
  8. Serve immediately with noodles, fried chicken, garnished with red onion, bean sprouts, cilantro and lime, if desired.

Cravings Gallery


One Comment Add yours

  1. powerwear says:

    A very Healthy choice! “)

    Liked by 1 person

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