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This wonderfully spicy and comforting soup comes from Malaysia. I saw it in a Health Food Magazine. The recipe can be made with chicken only. This soup is very similar to Vietnamese Pho soup which is one of my favourite soups.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.81 view details
  • 4 cups ( 1 L) homemade or low-sodium chicken or vegetable stock,
  • 2 tsp (10 ml) olive oil
  • 3/4 lb (350 g) chiken breast fillets, trimmed and cut into thin strips
  • 1 1/2 oz (40 g) Thai red curry paste
  • 1 cup (250 ml) coconut milk
  • 2 kaffir lime leaves, finely shredded (optional)
  • 1/2 (225 g) brown rice vermicelli noodles
  • 12 shrimps (size 21/25), cooked and peeled
  • Garnishes:
  • 2 green onions, finely sliced on the diagonal
  • 1 cup bean sprouts
  • 2 tbsp (30 ml) firmly packed fresh coriander, mint leaves or a combination of the two
  • 1 lime cut into wedges
  • Sambal chili paste to taste (optionalo)


  1. Pour stock in a pot and bring to a boil.
  2. Heat oil in an other large saucepan; brown chicken in batches and reserve. Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continously until fragrant. Add the hot stock, coconut milk and kaffir lime leaves (if using). Bring to a boil, then immediately reduce heat and simmer for 10 minutes.
  3. Bring large pot of water to a boil. Crush noodles slightly with fingers and add to the pot of water; stir to prevent noodles from sticking. Cook for 5 to 7 minutes or until noodles are cooked. Drain well. Divide noodles, shrimp and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately. Serves 4.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 301g
Recipe makes 4 servings
Calories 533  
Calories from Fat 353 66%
Total Fat 40.15g 50%
Saturated Fat 18.66g 75%
Trans Fat 0.0g  
Cholesterol 148mg 49%
Sodium 235mg 10%
Potassium 682mg 19%
Total Carbs 8.8g 2%
Dietary Fiber 2.5g 8%
Sugars 2.77g 2%
Protein 36.58g 59%


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