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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Image and recipe from Cuisine at Home.
Ingredients
- 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
Preparation
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g