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Coconut Curry Noodle Soup

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Meena, www.hookedonheat.com


  • 1 tbsp light cooking oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp curry paste (red or yellow)
  • 1 small onion thinly sliced
  • 1 cup boneless chicken/tofu cubed
  • 1 cup coconut milk
  • 3 cups chicken/vegetable stock
  • 1 stalk lemongrass bruised and cut into 2-inch pieces
  • 1 cup sliced mushrooms
  • 1 lb noodles of choice
  • 2 cups chopped bok choy
  • salt & pepper to taste
  • fresh coriander leaves for garnish
  • finely chopped chillies for garnish
  • lemon wedges for garnish


  • Heat oil in a deep pan, and sauté garlic and curry paste till fragrant. Add in onions and chicken/tofu, and saute till lightly browned.
  • Add in coconut milk, stock and lemongrass, and let it come to a boil on low heat. 
  • Add in mushrooms and noodles, and cook covered till noodles are tender and done. Stir in bok choy, cover and cook for 5 minutes.
  • Season with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.