Red Curry Soup with Chicken and Rice Noodles

Recipe: Red Curry Soup with Chicken and Rice Noodles

Makes : 4 servings | Soups/Stews Dairy Free , Soups/Stews
This curry soup, chock full of chicken, noodles, and a rich flavorful broth, makes a satisfying one-dish meal. Use the flat rice noodles similar to linguine (pad Thai noodles); thinner rice vermicelli may clump. If you plan on eating all the soup immediately, you can mix the noodles right into the broth; otherwise, keep them separate until you assemble the soup in bowls. As the soup cools, the noodles will soak up every last bit of liquid, leaving you with some tasty noodles, but no broth.


  • 8 ounces flat rice noodles
  • 1 pound boneless, skinless chicken breasts, cut crosswise into thin slices and then into thin strips
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons vegetable oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons gluten-free red curry paste, such as Thai Kitchen
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 2 (14 ounce) cans unsweetened coconut milk
  • 2 cups gluten-free chicken broth
  • Cilantro leaves, for serving
  • Shredded cabbage, for serving
  • Lime wedges, for servig
  • Sriracha or other gluten-free chili-garlic sauce, for serving


  • Cook the noodles in a large pot of boiling water until just done, about 5 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain the noodles in a colander and rinse with cold water to stop the cooking. Set the noodles aside until ready to use. In a small bowl, toss the chicken with the fish sauce. Let stand while you prepare the soup.
  • In a pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in the garlic, curry paste, turmeric, and coriander and cook, stirring, for about 1 minute. Add the salt, coconut milk, and chicken broth and bring to a boil. Lower the heat and simmer, partially covered, to infuse the flavors, 10 to 15 minutes.
  • Add the chicken and fish sauce to the simmering broth. Continue cooking until the chicken is cooked through, about 5 minutes. To serve, divide the noodles among 4 bowls and ladle the soup over the noodles. Top with the cilantro, cabbage, a squeeze of lime juice, and hot sauce to taste.
  • Variation- Brew up a delicious seafood curry soup: Instead of the chicken, add a pound of medium raw shrimp, bay scallops, crab, or a combination of these (tossed with the fish sauce) and simmer for 5 minutes.
  • Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.


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  1. derek says:

    This sounds delicious and perfect for weather in Portland right now.

  2. ben says:

    Where I live in Sapporo, Japan there is a local dish called Soup Curry where they use local fresh vegetables and spices combined with other meats. It’s my favourite kind of Japanese food. Every place has their own unique soup ranging from tomato base, to coconut to beef and tonnes more. This is my favourite soup curry at the moment: crunchy fried chicken leg with veggies. yum!

  3. Emma says:

    Amazing dish! Just cooked this for three friends, beautiful, added more curry paste and cooked a couple of slices of lime and fresh coriander in the soup for additional zing. Would totally cook this again! Lovely!

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