Thai Curry Noodle Soup

Herve Haurie
2026-03-19T00:09:37+01:00

Easy | Medium | 20 min | x2

A rich and comforting Thai noodle soup made with creamy coconut milk, red curry paste, and tender noodles. Packed with warming flavors and ready in minutes, this easy bowl is perfect for a satisfying lunch or weeknight dinner.

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INGREDIENTS

Vegetable oil | 2 tbsp
Thai red curry paste | 2 tbsp
Coconut milk | 400 ml
Chicken or vegetable stock | 750 ml
Pad Thai noodles | 150 g
Cooked chicken (or tofu), sliced | 200 g
Green beans | 100 g
Onion, sliced | 1/2
Fish sauce | 1 tbsp
Sugar | 1 tsp
Lime juice | 1 lime
Fresh coriander | Optional
Fresh chilli | Optional
Lime wedges | To serve

INSTRUCTIONS

1

Base

Heat oil in a large pan. Fry the curry paste for 1 minute until fragrant.

2

Broth

Add coconut milk and stock. Bring to a gentle simmer.

3

Noodles & Filling

Add noodles, chicken (or tofu), and vegetables. Cook for 3–5 minutes until noodles are tender.

4

Finish

Stir in fish sauce, sugar, and lime juice. Serve hot with toppings.