Spicy Chicken Curry Noodle Soup

The Curry Paste

1 red onion, roughly chopped

6 garlic cloves, roughly chopped

30g fresh ginger, roughly chopped

2 large red chillies, roughly chopped

2–4 bird's eye chillies (or to taste)

4 kaffir lime leaves, stalks removed and finely sliced

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon ground turmeric

2 tablespoons vegetable oil (if blending)

The Soup

400g boneless skinless chicken thighs, cut into bite-sized pieces

2 spring onions, sliced

4 garlic cloves, peeled whole

4 kaffir lime leaves

400ml coconut milk

750ml chicken stock

2 tablespoons fish sauce

1 teaspoon sugar

Zest of 1 lime

200g glass vermicelli (mung bean noodles)

1 red chilli, finely sliced

PREPARATION

1. Toast the coriander and cumin seeds in a dry pan over a medium heat for 30 seconds

until fragrant. Pound them together with the onion, garlic, ginger, red chillies, bird's

eye chillies, kaffir lime leaves and turmeric in a pestle and mortar until a coarse paste

forms. Alternatively, blend with the vegetable oil until smooth. Soak the glass

vermicelli in hot water for 2 minutes, then drain well.

COOKING

2. Heat a wok or saucepan over a medium heat and add the curry paste.

3. Cook the paste for 7–8 minutes, stirring regularly until it darkens slightly, becomes fragrant and the oil begins to separate.

4. Add the chicken, spring onions, whole garlic cloves and kaffir lime leaves, stirring until the chicken is lightly sealed.

5. Gradually add the coconut milk a little at a time, stirring well after each addition and allowing the curry to return to a gentle boil before adding more.

6. Pour in the chicken stock and bring the soup to a gentle simmer.

7. Stir in the lime zest, fish sauce and sugar.

8. Simmer for 10–15 minutes, until the chicken is cooked through and tender.

9. Divide the soaked glass noodles between serving bowls.

10. Ladle the hot curry soup and chicken generously over the noodles.

11. Garnish with the finely sliced red chilli.

12. Serve immediately while piping hot.

School of Wok Tips

 Cook the curry paste patiently—the flavour develops dramatically once the raw aroma disappears and the oil begins to separate.

 Adding the coconut milk gradually helps create a smoother, richer curry base.

 Fresh or frozen kaffir lime leaves provide a brighter aroma than dried leaves.

 If making a large batch of curry paste, freeze it in portions for quick future meals.

FAQs

Can I use shop-bought curry paste?

Yes. While the homemade paste delivers the freshest flavour, a good-quality red curry paste is an excellent shortcut.

Can I use different noodles?

Absolutely. Rice noodles, egg noodles or wheat noodles all work well if you don't have glass vermicelli.

How spicy is this soup?

It's designed to be quite spicy. Reduce the number of bird's eye chillies or use less curry paste if you prefer a milder bowl.