Thai-inspired Red Coconut Noodle Soup

Thai Red Conocut Noodle Soup

A heartwarming, creamy noodle soup that you can whip up in no time, made even better with a big dollop of our Malaysian Chilli Sambal.

Serves: 2



  • 4 pieces of chicken thigh or one large chicken breast
  • Knob of ginger
  • Water
  • Few slices of lemon


  • 200 grams dried noodles - we prefer the slightly thicker ones (1.75mm) over the thin vermicelli


  • 4 tablespoons Thai red curry paste
  • Knob of ginger or galangal
  • 1 red bell pepper (cut into strips)
  • 2 whole bok choy cut in half
  • 125 grams baby corn
  • 2 cups chicken broth - we use Maraqah brand from Dubai if you don’t have some already made
  • 4 tablespoons fish sauce or salt to taste
  • 2 tablespoon palm sugar
  • 1.5 cup coconut milk
  • 4 tbsp lime juice
  • 2 tbsp peanut butter - this makes it extra creamy!



  1. In a small to medium pot, heat enough water to cover the chicken. Bring the water to boiling temperature. Place the chicken breast in the pot with lemon and garlic, cover with lid and take it off the stove.
  2. Leave for a minimum of 20 minutes, drain, allow to cool, shred and keep aside.
  3. Put your rice noodles in a large glass bowl, add boiling hot water and set aside for 10 minutes.
  4. In a large pot, over medium - high heat, add your oil and fry off ginger/galangal and Thai red curry paste until fragrant
  5. Add 2 cups of chicken stock, fish sauce and palm sugar. Bring to a boil, add sweet corn, red capsicum and simmer for 3-4 min.
  6. Add coconut milk, peanut butter, lime juice and simmer for 1 minute.
  7. Add rice noodles, bok choy and simmer for another 1 minute.
  8. Serve immediately with our Malaysian Chilli Sambal, spring onions and coriander

Leave a comment

Please note, comments must be approved before they are published