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Thai Red Curry Noodle Soup

With Chicken Bone Broth Concentrate Native Herbs
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
45 mins
Thai Red Curry Noodle Soup
Oh so creamy and oh so dreamy, it’s easy to get curried away with this Thai Red Curry Noodle Soup. It’s everything you need in a bowl! With a silky coconut milk base, a zing of lime, and the nourishing goodness of Chicken Bone Broth Concentrate, one slurp and you'll be hooked. Don't be surprised if you find yourself in a bit of a soup-erior state of bliss!
Main Meals
Thai inspired
Pantry Items
View in metric

PANTRY ITEMS

  • 1 tablespoon coconut oil 
  • 3 shallots, finely sliced
  • 1 tsp fresh ginger, grated 
  • 3 cloves garlic, minced
  • 1/3 cup Thai red curry paste (preservative-free)
  • 2 tbsp Chicken Bone Broth Concentrate Native Herbs
  • 3 cups boiling water
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tsp fish sauce
  • Juice of 1 lime
  • 4 chicken breasts, skinless
  • 7 oz noodle of choice
  • Chopped scallions to taste
  • Coriander
  • Lime wedges for serving (optional)
  1. Heat shallots, ginger, and garlic stirring, in a large pot with coconut oil for 3-4 minutes until softened.
  2. Add curry paste, chicken bone broth concentrate, water, coconut milk, fish sauce, and lime. Stir to combine.
  3. Add in chicken breasts, cover with lid and poach simmering very gently for 20 minutes. Remove to a plate
  4. Add noodles to the soup, simmer until noodles are soft
  5. Meanwhile shred chicken breast and add back to the soup
  6. Taste and adjust seasoning. Garnish with scallions, coriander, and lime wedges.