Thai Red Chicken Noodle Soup


Time Taken:

30 minutes




2 chicken breasts

2 carrots

200g vermicelli noodles

6 spring onions

Handful of spinach leaves

1 tin of coconut milk

2 garlic cloves, crushed

1 TBsp ginger paste/grated ginger

2 and a half TBsp Thai Red Curry paste


Slice the chicken into strips, roughly 0.5cm thick.

Chop the carrots and spring onion. 

On a low-medium heat, fry the crushed garlic, ginger and curry paste for 2 minutes in oil.

Add the coconut milk, stock cube with 500ml boiling water, half of the spring onions and the chicken. 

Add the vermicelli noodles to boiling water. Simmer on a low heat for 5 minutes until soft. 

Bring to a boil and then simmer for 10 minutes. Add the spinach and simmer for a further 10 minutes. 

Drain the vermicelli and place 1 portion in a bowl. Pour the soup over the noodles and serve!