Thai Red Curry Noodle Soup

With Chicken Bone Broth Concentrate Native Herbs

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!
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1 tablespoon coconut oil 

3 shallots finely sliced

1 tsp fresh ginger, grated 

3 cloves garlic minced

⅓ cup thai red curry paste (preservative free)

2 tbsp Chicken Bone Broth Concentrate native herbs

700ml boiling water

400g can full fat coconut milk

1 tsp fish sauce

Juice of 1 lime

4 chicken breast, skin off

200g noodle of choice

Chopped scallions to taste


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

Servings: 4

Ready in: 45 mins

Difficulty level: Easy Peesy


Chicken Broth Concentrate Native Herbs

Chicken Broth Concentrate Native Herbs


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