You are here: Home » Recipes » Curry Noodle Soup Curry Noodle Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Keep basic Thai pantry staples—coconut milk, red curry paste and fish sauce—on hand to make this super tasty soup any time. Teresa Blackburn PrintEmail Make this into a vegetarian soup by omitting the chicken. Broil or pan-sear 3/4 pound sliced firm tofu and place on top of noodles before ladling on the soup. Brush the tofu with hoisin sauce before cooking. Ingredients 3 cups canned unsweetened coconut milk3 tablespoons Thai Red Curry Paste1 tablespoon turmeric1 pound boneless, skinless chicken breasts, cut into 14-inch strips1 cup reduced-sodium chicken broth or vegetable broth2 tablespoons fish sauce2 tablespoons soy sauce1 teaspoon salt3/4 pound egg noodles (preferably Asian-style)3/4 cup loosely packed Thai basil leaves2 -- green onions, thinly sliced Instructions In a large saucepan, bring 1/2 cup coconut milk to a boil over medium-high heat. Add red curry paste and turmeric; stir to combine. Cook until mixture starts to thicken, stirring frequently, about 3 minutes. Add chicken strips and turn to coat them well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook about 8 minutes. Add salt and egg noodles to boiling water. Cook until al dente. Drain. Ladle hot soup over noodles and garnish with basil and green onions. Reprinted with permission from Nirmala Narine’s In Nirmala’s Kitchen: Everyday World Cuisine (Lake Isle Press, 2006).