Quick Chicken Coconut Curry Noodles

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Quick Chicken Coconut Curry Noodles
First, I have to admit, this was supposed to be a soup. Since this was the first time I made the recipe, the recipe below is a noodle dish, however, if you want to make it a soup, just double all of your liquids, or halve the noodles. Honestly, I would be great either way! 
I absolutely loved how quick this recipe was, and was a hit at cooking club this month. Plus, it’s gluten free! 


  • 2 tablespoons (coconut) oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 1 can lite coconut milk
  • 6 oz. dried rice vermicelli noodles


  • 2 cups frozen peas
  • 1 lime, juiced
  • 1 bunch cilantro, chopped

In a large pot over medium heat, add the (coconut) oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 

Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. Salt as needed (mine did not need any.) 

Add the noodles and frozen peas to the broth. 

Cook according to noodle package (about 5-10 minutes.)  Add lime juice and garnish with cilantro. 


Serve warm. 

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