Curry Noodle Soup

Coconut curry noodle bowl, ready to serve.

5 from 7 votes

This Curry Noodle Soup is incredibly delicious, light, and refreshing with creamy soup, rice noodles, and topped with shrimp, fish cakes and hard-boiled eggs.

Prep Time25

Cook Time45

Total Time1 10

Course: Noodles

Cuisine: Asian Recipes

Keyword: Curry Noodle Soup

Servings: people

Author: Bee Yinn Low

Ingredients

3 cans chicken broth
1/2 pound (250g) shrimp peeled and deveined
2 cans coconut milk
3 tablespoons red curry paste
1 tablespoon fish sauce
1/2 pack rice noodles

Optional Toppings:

1 lime cut into wedges
3 hard-boiled eggs
fish cake sliced
fried tofu puffs or fried tofu, sliced

Instructions

In a pot, bring the chicken broth to a boil. Add the chicken breast and boil until cooked through. Transfer the chicken to a plate and shred it when cooled. Cook the shrimp in the broth, then transfer them to a plate.
Add the coconut milk, garlic, red curry paste, and fish sauce to the broth. Mix until the paste is thoroughly incorporated. Reduce the heat to low and let it simmer for 15 minutes.
In a separate pot, bring water to a boil and cook the ramen according to the package instructions. Drain and rinse with cold water.
Divide the noodles evenly among four bowls. Top with the shrimp and chicken. Ladle the broth over the noodles to your desired amount. Garnish with toppings and serve with lime wedges.

Notes

Ramen noodles are suggested, but you can prepare any type of dried noodles. Also, feel free to utilize any meats and vegetables you'd like to customize the bowl.

Nutrition