Red Curry Chicken Soup with Rice Noodles

Curry paste brings the heat, and a little goes a long way – add it a teaspoon at a time until it’s at your desired spice level. For a garnish, make a simple relish of diced mango dressed with lime juice, honey and sliced serrano chiles.
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Red Curry Chicken Soup with Rice Noodles image

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Image and recipe from Cuisine at Home. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp coconut oil
  • 12 oz boneless, skinless chicken breast, cut into bite-size pieces
  • 1/8 tsp each sea salt and ground 
black pepper
  • 1 13.5-oz BPA-free can coconut milk
  • 3 to 4 tsp red curry paste
  • 1 tbsp fish sauce
  • 1 cup thinly sliced green bell pepper
  • 2 oz brown rice vermicelli 
noodles, broken


  1. In a saucepan on medium-high, heat oil. Sprinkle chicken with salt and pepper and add to pan. Sauté until browned, 4 to 5 minutes, stirring occasionally.
  2. Add 2 cups water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2 to 3 minutes. Add bell pepper and noodles; return to a boil. (TIP: For more manageable bites, break the rice noodles into smaller pieces before adding them to the soup.) Simmer soup until noodles soften, 3 to 4 minutes.

Nutrition Information

  • Serving Size: 1/4 of soup
  • Calories: 348
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 62 mg
  • Fat Content: 21 g
  • Fiber Content: 1 g
  • Protein Content: 23 g
  • Saturated Fat Content: 19 g
  • Sodium Content: 539 mg
  • Sugar Content: 3 g