Thai Chicken Noodle Soup

  • Serves 6
  • Preperation Time:
  • Cooking Time:
  • Total Time:
  • Easy


  • Olive oil, 1 tsp
  • Chicken breasts, 600 g cut into 3cm cubes
  • Garlic, 3 cloves
  • Red pepper, 1
  • Onion, 1
  • Thai red curry paste, 3 tbsp
  • Ginger, 1 tbsp grated
  • Chicken broth/stock, 6 cups
  • Coconut milk, 1 can
  • Thin rice noodles, 220 g
  • Fish sauce, 1 tbsp
  • Brown sugar, 1 tsp
  • Spring onions, 3
  • Coriander/Cilantro, 1/2 cup
  • Basil, 1/4 cup
  • Lime juice, 2 tbsp

Heat olive oil in a large pot on the stove over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes; set aside.

Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste and ginger until fragrant, about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Main, Under 500 cals