Red Curry Chicken Soup with Rice Noodles Recipe - Clean Eating Magazine

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.
Red Curry Chicken Soup with Rice Noodles image

Find more chicken recipes here.

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