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Soupy Thai Red Curry Noodles

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Serves 4-6


Prep Time

10 minutes


Cook Time

35 minutes


Total Time

45 minutes

kikkoman products used:


1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
½ teaspoon Kosher salt
½ teaspoon pepper
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
1 tablespoon freshly grated ginger
1 (10.9-ounce) bottle of Kikkoman® Thai Red Curry Sauce
4 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
½ (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice


  1. Place a large pot over medium heat and once hot, add olive oil. Season the chicken and place into the pot to brown for 2-3 minutes on each side. Remove from pot and set aside.
  2. Add garlic, bell pepper, and onion to the pot, stirring often until the onion becomes slightly translucent or about 3-4 minutes. Add the ginger and cook for another minute.
  3. Pour red curry into the pot and start scraping any browned bits from the bottom. Add the chicken broth and coconut milk, stirring well.
  4. Add chicken, bring to a boil, and then reduce heat to a simmer with the lid off to reduce the broth. Ten minutes is enough time, but you can allow it to reduce longer to become thicker.
  5. When ready to serve, add rice noodles, fish sauce, and brown sugar. Allow noodles to cook in the broth until al dente (according to timing on package).
  6. Remove from heat, stir in green onions, cilantro, basil, and lime juice. Season with salt and pepper if needed.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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