A bowl of chicken soup in a red-tinged broth with lime on the side

Spicy coconut chicken noodle soup

  • serves 4
  • Easy

This slurp-able bowl of comforting noodles was inspired by classic Thai red curry. The freshness of the DIY curry paste really sings in this soup, and will help ward off any winter blues


Try this chicken noodle soup then check out our healthy miso chicken soup, winter pistou soup, spicy butter bean soup and more soup recipes. Try prawns, tofu or finely chopped veg such as butternut squash, sweet potatoes or shiitake mushrooms instead of chicken, if you like.




  • vegetable or coconut oil 1 tbsp
  • red curry paste 150g (see below)
  • skinless, boneless chicken thighs or breasts 4
  • coconut milk 400g
  • vegetable or chicken stock 600ml
  • lime leaves 3-5
  • brown sugar a pinch, or to taste
  • fish sauce 2-4 tsp, or to taste
  • lime juice to taste


  • rice noodles 4 nests, cooked and drained
  • coriander small bunch, leaves picked, stalks chopped
  • thai basil or mint 1⁄2 small bunch, leaves picked
  • bean sprouts a handful, cooked following pack instructions
  • bamboo shoots 225g tin, drained
  • mangetout 50g, finely sliced
  • carrot 1, finely sliced
  • lime 1, cut into wedges
  • coconut cream 2 tbsp, loosened with water for drizzling (optional)
  • spring onions 4, shredded
  • red chill 1, shredded


  • lemongrass 1 stalk, trimmed and finely chopped
  • white peppercorns 1 tsp
  • long red chillies 10-15, chopped
  • shallots 4 round, peeled and chopped
  • ground coriander 1 tsp
  • ground cumin 1 tsp
  • garlic 5 cloves
  • galangal 25g, peeled and chopped
  • shrimp paste 2 tsp, or 1 tbsp fish sauce
  • lime 1, zested


  • Step 1

    To make the red curry paste, pound the lemongrass stalk and peppercorns using a large pestle and mortar. Add the chillies and shallots, and continue to pound into a paste. Add the coriander stalks, spices, garlic and galangal, and pound again until well combined. Stir in the shrimp paste or fish sauce, and lime zest. Alternatively, crush the peppercorns and lemongrass, then tip everything into a blender and blitz to a paste. Will keep chilled in an airtight container for up to a week, or frozen for up to three months.

  • Step 2

    Heat the coconut oil in large pan and fry the curry paste for 2-3 minutes or until fragrant. Stir in the chicken and tip in the coconut milk, stock and lime leaves. Bring to a simmer and cook for 15-20 mins or until the chicken is cooked through and very tender. Remove the chicken to a board and shred or slice into bite-sized pieces. Stir the chicken back through the soup, then check for seasoning, adding the sugar, fish sauce and lime juice to taste, if needed. The broth should be hot, sour, salty and spicy.

  • Step 3

    Divide the cooked noodles between four warmed deep bowls, and ladle in the broth and chicken. Scatter over the herbs, bean sprouts, mangetout and carrot, squeeze over the lime wedges, drizzle with some coconut cream, if using, and sprinkle with the spring onions and chilli to serve.

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Nutritional Information

  • Kcals 525
  • Fat 24.9g
  • Saturates 18.4g
  • Carbs 48.7g
  • Sugars 6.2g
  • Fibre 6.7g
  • Protein 23.3g
  • Salt 1.88g