Red Thai Chicken Noodle Soup with Brocollini

Soup season is upon us! This spicy, creamy Thai chicken noodle soup is nourishing, packed with flavour and provides you with a good dose of greens from the brocollini.

Under 30 minutes
Meal Prep


  • The amount of curry paste you use will differ from brand to brand. Start with 2 tablespoons and you can always add more.
  • Our favourite store-bought curry pastes are from the brand Mae Ploy - they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
  • 1 Tbsp coconut oil
  • 600g chicken thighs
  • 1 red onion (sliced)
  • 2 Tbsp red curry paste
  • 1 Tbsp ginger (grated)
  • 3 cups chicken stock or vegetable stock
  • 400ml coconut cream
  • 100g rice noodles
  • 250g broccolini (ends trimmed and cut into thirds) 
  • 1 lime (juice)
  • 1 Tbsp fish sauce


  • ¼ cup fresh coriander (roughly chopped)
  • ¼ cup cashews (roasted, roughly chopped)
  1. In a large pot, heat about 1 Tbsp of coconut oil over medium-high heat. Once hot, add the chicken thighs, season with salt and brown for 2-3 minutes on each side; remove from the pot and set aside.

  2. Turn down to low-medium heat and add a little more coconut oil, curry paste, ginger and red onion. Cook for about 5 minutes until fragrant and the onion has softened.

  3. Add the chicken thighs back to the pot and pour over the coconut milk and stock, bring to a boil before popping the lid on and reducing to a gentle simmer. Let this simmer for 15 minutes to allow the flavours to develop and the chicken to cook through.
  4. Remove the lid and use a couple of forks to shred the chicken thighs into bite-sized pieces. Add the noodles to the soup and cook as per the timing on the packet  instructions.
  5. When the noodles have about 2 minutes of cooking time remaining, add the broccolini, lime juice and fish sauce. Allow to cook for 2 minutes until the broccolini has just about cooked (as it will continue to cook once you remove it from the heat).
  6. Divide the cooked rice noodles among bowls, ladle over the soup and top with some coriander, cashews and optional chilli.


  • Swap out the broccolini for broccoli or bok choy.

  • Add some carrot or capsicum for some extra veggies.

  • Swap out the lime juice for lemon juice.


  • Swap out the chicken for prawns, only add the prawns at the end when you add the broccolini as they will only take a few minutes to cook.

  • For a vegetarian option, swap out the prawns for our Crispy Tofu. Add the tofu to the soup when you add the broccolini.


  • Swap out the rice noodles for egg noodles. 
  • For a lighter soup, swap out the coconut cream for coconut milk.

  • Swap out the red curry paste for green curry paste.

  • Swap out the cashews for peanuts.
  • Swap out the fish sauce for tamari.