This Coconut Curry Soup is a favorite in our house. I seriously can’t get enough of red and green curry flavors at the moment. This soup recipe came about from a red curry sauce that I literally wanted to sit down and just eat up with a spoon.
A few tweaks later and this soup recipe was born. With the flavorful red curry and yummy creaminess of coconut milk, it is a match made in heaven. You will love the Thai flavors of this chicken noodle soup. Perfect for a cold winter’s night, or anytime you want a warm bowl of comfort.
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Ingredients
- 2 tsp cooking oil
- 2 tsp fresh ginger minced and peeled
- 2 garlic cloves minced
- 1 cup red bell pepper finely chopped
- 1 cup green onion chopped
- 2 tbls red curry paste
- 4 tsp soy sauce
- 1 tbls brown sugar
- 1/4 tsp salt
- 3 cups chicken stock
- 1 can coconut milk full fat
- 1 small head baby boc choy chopped
- 2 cups cooked chicken shredded or diced
- 1/3 package udon noodles
- 2 limes 1 juiced, 1 sliced in wedges for serving
Ingredients
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Instructions
- Heat oil in a large pot. Add ginger and garlic. Cook 1 minute. Add pepper, green onions and cook 1 more minute. Stir in red curry paste and cook 1 minute.
- Add soy sauce, brown sugar, salt, and chicken stock. Bring to a boil and add noodles. Reduce to simmer and cook for 8-10 minutes or until noodles are cooked.
- Stir in the coconut milk, baby boc choy, freshly squeezed lime juice and chicken. Cook until warm, being careful not to boil again. Serve with additional lime wedges.
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