Coconut red curry noodle soup

A creamy, coconut and red curry flavoured broth with succulent pieces of chicken and crunchy, cooling vegetables make this one of my favourite dishes to eat when I make something just for my husband and I to enjoy on a date night in. It is quick and easy to make.
coconut red curry noodle soup
  • 300g chicken thigh fillet cubed
  • 200g fried tofu puffs (optional
  • 2 tbsp red curry paste
  • 270ml coconut milk
  • 1 chicken stock cube
  • 1 tbsp cooking oil (I used olive oil)
  • 125g egg noodles
  • 1 x bok choy cut in half lengthways (or any vegetables of choice, frozen veg work really well in this soup too)
  • 1 cup bean sprouts
  • Lime wedges to serve
  • Sliced spring onion to serve
  • Sliced fresh chilli to serve (optional)
  • Black sesame seeds to serve (optional)


  1. Cook noodles as per packet instructions less 1 minute, rinse with cold water and set aside.
  2. In a large pot, heat oil on high heat, add chicken and cook for 3-5 minutes or until sealed and slightly browned.
  3. Add red curry paste, stirring for 30 seconds.
  4. Add coconut milk, 4 cups of water and 1 chicken stock cube.
  5. Bring to the boil and then add tofu puffs. Reduce heat and simmer 5 minutes.
  6. In the last 2-3 minutes of cooking, add bok choy or vegetables of choice.
  7. In the last 1 minute of cooking, return noodles to the pot.
  8. Serve in individual bowls topped with bean sprouts, lime wedges, spring onion, fresh chilli and black sesame seeds (if using).

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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