Red curry chicken and veggie noodle soup


5 mins


20 mins


25 mins


6 Servings


A deliciously hearty soup bursting with flavour.

  • 2 chicken breast fillets
  • 1 can corn kernels, drained
  • 100g flat rice noodles (optional)
  • 1 bunch broccolini
  • 200g green beans or snow peas, ends chopped
  • Feel free to add mushrooms, red capsicum, any other veggies you’re hoping to use up.
  • 1 brown onion, chopped
  • 1 tsp crushed garlic
  • 100g red curry paste (we use Mekhala for it’s natural ingredients or Ayum for the strong lemongrass flavour. Go for yellow curry if you prefer a milder spice!)
  • 1L salt reduced chicken stock
  • 200g light coconut milk
  • 1 tbsp fish sauce
  • 1 tsp extra virgin olive oil
  • Juice of 1 lime
  • Fresh coriander, to serve (optional)


  1. Cook glass noodles according to packet instructions if using.
  2. Heat olive oil in a large saucepan. Cook the chicken breast, remove and shred roughly using 2 forks.
  3. In the same pot (chicken removed, minimise dishes, you’re welcome!), add curry paste and stir for a minute until fragrant. Add onion and garlic, stirring until onion is cooked.
  4. Add chicken, corn, veggies, stock, fish sauce, lime juice and coconut milk to the pot. Stir to heat through.
  5. Add noodles if you’re using these.
  6. Serve with coriander and a wedge of lime.