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Red Thai Chicken Noodle Bowl

By Zest4life


2 tbsp coconut oil

2 garlic cloves, chopped

1 tbsp fresh ginger, grated

3 tbsp Thai red curry paste

200g boneless chicken breast/thigh, sliced

400ml chicken stock

2 tbsp fish sauce

400ml coconut milk

100g rice noodles (replace with courgetti for a low-carb option)

1 lime, juiced

Garnish with sliced red onion, sliced red chillies and coriander


1. In a large pan, heat the oil, garlic, ginger, and Thai red curry paste. Fry for 2—3 mins until fragrant.

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

3. Add the chicken stock, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly.

4. Pour the boiling soup over the noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.

5. Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls.

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