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Thai Red Noodle Soup

Thai Red Noodle Soup

Thai Red Noodle Soup Recipe

Are you craving for a noodle deal? Try this finger licking Thai red noodle soup.


  • 2 tablespoons Thai red curry paste
  • 200ml can reduced-fat coconut cream
  • 200ml light evaporated milk
  • 2 1/2 cups vegetable stock (made with 2 1/2 cups boiling water and 3 teaspoons vegetable stock powder)
  • 200g lean chicken, cut in small pieces
  • 12 mushrooms, sliced
  • 200g green beans or snow peas, trimmed, halved
  • 1 cup cherry tomatoes
  • 150g dried egg noodles
  • 2 tablespoons fresh coriander


Step 1 Heat a wok or non-stick frying pan for a few minutes. Add paste and cook for 1 minute. Add coconut cream, evaporated milk, stock and chicken pieces. Bring to the boil. Simmer for 5 minutes.

Step 2 Add mushrooms, beans and tomatoes. Simmer for 5 minutes.

Step 3 While soup is simmering cook noodles following packet directions. Drain. Divide noodles among serving bowls. Spoon over soup. Garnish with coriander.

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