15 Min Thai Coconut Curry Chicken Noodle Soup

We crushed this bowl: just the right amount of spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh.

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

Thai red curry paste is the secret to how flavorful and rich this soup is while still somehow being done in 15 minutes whether you cook it on the stovetop or in an instant pot. One taste and I bet this will be a new weeknight staple. It’s that addictive.

While the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying.