Spicy Coconut Curry with Noodles
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Thai
Serves: 2 servings
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red chili, sliced
  • 3 tablespoons Thai Red Curry Paste
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1 teaspoon soy sauce
  • 1 tablespoon fish sauce
  • 1 scallion, sliced
  • 1 tablespoon brown sugar
  • Cooked rotisserie chicken, shredded
  • 8 oz package Pad Thai Rice Noodles
  • 1 lime, juiced
  • Fresh cilantro and/or basil
  • 1 scallion, sliced
  1. In a large pot over medium heat, add the oil, garlic, ginger, chilis and curry paste. Cook, stirring for 5 minutes.
  2. Add the chicken broth and coconut milk, stir, and bring to a boil. Taste, and add a dash of soy sauce if the soup needs salt.
  3. Splash in a tablespoon of fish sauce, (tastes better than it smells!). Stir in 1 scallion, sliced. Add the sugar.
  4. Add as much cooked and shredded rotisserie chicken to the soup as you like! I use about half the chicken. Add a half pack of rice noodles, and let cook a minute or two until the chicken is heated through.
  5. Remove the soup from heat, and squeeze the juice of one lime into the soup. Top with fresh cilantro, basil, and sliced scallions.
  6. Let the soup sit for 5 minutes, or until the noodles are cooked through.
Recipe by Ally's Cooking at http://allyscooking.com/2016/08/09/fast-easy-coconut-curry-noodles/