Mother Earth Living

Red Curry Soup with Chicken and Rice Noodles

This red curry soup, chock full with chicken, noodles and a rich, flavorful broth, makes a satisfying one-dish meal.
By Laura B. Russell
August 2011 Web
Add to My MSN

This red curry soup, chock full with chicken, noodles and a rich, flavorful broth, makes a satisfying one-dish meal.
Photo By Leo Gong/Courtesy Celestial Arts

Content Tools

The following is an excerpt from "The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More" by Laura B. Russell (Celestial Arts, 2011). The excerpt is from Chapter 5: Noodles. 

Red Curry Soup with Chicken and Rice Noodles

8 ounces flat rice noodles
1 pound boneless, skinless chicken breasts, cut crosswise into thin slices and then into thin strips
2 tablespoons Asian fish sauce
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
3 tablespoons red curry paste (gluten-free), such as Thai Kitchen
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
3/4 teaspoon salt
2 (14-ounce) cans unsweetened coconut milk
2 cups store-bought (gluten-free) or home-made chicken broth
Cilantro leaves, for serving
Shredded cabbage, for serving
Lime wedges, for serving
Sriracha or other chili-garlic sauce (gluten-free), for serving

1. Cook the noodles in a large pot of boiling water until just done, about 5 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain the noodles in a colander and rinse with cold water to stop the cooking. Set the noodles aside until ready to use. In a small bowl, toss the chicken with the fish sauce. Let stand while you prepare the soup.

2. In a pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Stir in the garlic, curry paste, turmeric, and coriander and cook, stirring, for about 1 minute. Add the salt, coconut milk, and chicken broth and bring to a boil. Lower the heat and simmer, partially covered, to infuse the flavors, 10 to 15 minutes.

3. Add the chicken and fish sauce to the simmering broth. Continue cooking until the chicken is cooked through, about 5 minutes. To serve, divide the noodles among 4 bowls and ladle the soup over the noodles. Top with the cilantro, cabbage, a squeeze of lime juice, and hot sauce to taste.

Variation: Brew up a delicious seafood curry soup: Instead of the chicken, add a pound of medium raw shrimp, bay scallops, crab, or 
a combination of these (tossed with the fish sauce) and simmer for 5 minutes. Serves 4 

More Recipes from The Gluten-Free Kitchen: 

Spring Vegetable Fried Rice 

Braised Tofu in Mushroom Sauce 

Reprinted with permission from "The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More." Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. 

Post a comment below.


Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.