Description
A rich and creamy coconut curry noodle soup loaded with tender chicken, juicy shrimp, rice noodles, and fresh toppings. This comforting bowl delivers bold Southeast Asian-inspired flavors in just 35 minutes, making it perfect for weeknights.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can full fat coconut milk
- 1 pound chicken breast, thinly sliced
- 8 ounces shrimp, peeled and deveined
- 8 ounces rice noodles
- 1 cup tofu puffs
- 1 cup bean sprouts
- 2 large boiled eggs, halved
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat a large pot over medium heat and warm for 1 minute.
- Add vegetable oil and red curry paste. Stir and cook for 1 minute until fragrant.
- Pour in chicken broth and coconut milk. Stir well and bring to a gentle simmer.
- In a separate saucepan, cook rice noodles according to package instructions. Drain and set aside.
- Add sliced chicken to the simmering broth and cook for 8 minutes.
- Add shrimp and tofu puffs. Simmer for 3 to 4 minutes until shrimp turn pink and opaque.
- Divide cooked noodles into serving bowls.
- Ladle hot broth with chicken, shrimp, and tofu over the noodles.
- Top with bean sprouts, halved boiled eggs, and chopped cilantro.
- Serve immediately with lime wedges on the side.
Notes
- Toast the curry paste in oil before adding liquids to deepen flavor.
- Keep noodles separate until serving to prevent them from becoming too soft.
- Add extra chili flakes if you prefer more heat.
- Store broth separately for best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg