This Coconut Curry Soup is a favorite in our house. You will love the Thai flavors of this chicken noodle soup. Perfect for a cold winter’s night, or anytime you want a warm bowl of comfort.


  • 2 tsp cooking oil
  • 2 tsp fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1 cup red bell pepper, finely chopped
  • 1 cup green onion, chopped
  • 2 tbls red curry paste
  • 4 tsp soy sauce
  • 1 tbls brown sugar
  • ¼ tsp salt
  • 3 cups chicken stock
  • 1 can coconut milk, full fat
  • 1 head baby bok choy, chopped
  • 2 cups rotisserie chicken, shredded or chopped
  • 1/3 package udon noodles
  • 2 limes, 1 juiced, 1 sliced in wedges for serving


  • Heat oil in a large pot. Add ginger and garlic. Cook 1 minute. Add pepper, green onions and cook 1 more minute. Stir in red curry sauce and cook 1 minute.
  • Add soy sauce, brown sugar, salt, and chicken stock. Bring to a boil and add noodles. Reduce to simmer and cook for 8-10 minutes or until noodles are cooked.
  • Stir in the coconut milk, baby bok choy, freshly squeezed lime juice and chicken. Cook until warm, being careful not to boil. Serve with additional lime wedges.
Print Friendly

About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!