This Thai red curry soup is made in just 10-minutes with easy to cook gluten-free glass noodles, rotisserie chicken, and baby spinach, it’s an easy and tasty meal in a bowl! This recipe developed in partnership with Malony.
What are Glass Noodles?
Glass noodles also called cellophane noodles, bean thread noodles, sweet potato noodles, and crystal noodles, are usually a transparent noodle made from some type of starch and water. The most common used starches include mung bean starch, cassava, tapioca, yam, and potato. They are almost always sold dried with directions to reconstitute by boiling or soaking.
How are Malony Glass Noodles different?
The Malony Glass Noodles are 100% Gluten-Free, GMO-Free, and made with a combination of corn and potato starches. They stay firmer longer than many other glass noodles and have an almost slippery texture (which is amazing for slurping and eating with chopsticks).
Malony noodles also grow by 4x their weight. Meaning that a 6-ounce package of Malony Harusame becomes approximately 25-ounces when cooked!!
In case you missed it, I also created a Rainbow Noodle Bowl, and Glass Noodle Stir-Fry using the Malony glass noodles.
This Thai Red Curry soup was inspired by one of my favorite weeknight dinners, my red curry salmon recipe. I often joke when I make that recipe that I want to drink the sauce (and so do sooo many of you after you make it!) so making an easy red curry soup has been on my agenda for a while.
To keep this a legit 10-minute soup recipe, I create a simple flavor-infused broth in minutes, cook the Malony glass noodles directly in the broth (they only need to cook for 5 minutes), remove the pot from the heat, and stir in the remaining ingredients.
It’s literally THAT SIMPLE.
It tastes like a complex dish that took a few hours to put together. But, that can be our little secret!
Red Curry Noodle Soup Ingredients
- Virgin Coconut Oil (or other high-heat oil)
- Garlic
- Ginger Root
- Red Curry Paste
- Broth
- Malony Saifun Glass Noodles
- Canned Coconut Milk
- Lime
- Fish Sauce
- Coconut Palm Sugar
- Rotisserie Chicken
- Baby Spinach
- Scallions
- OPTIONAL TOPPINGS: Cilantro and Red Onion
How to Make Red Curry Soup:
- Begin heating a large soup pot over medium heat. Once hot, add oil and chopped garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring constantly so it doesn’t burn or stick.
- Add broth, whisk or stir well to combine and bring to a boil.
- Once the red curry broth is boiling, add the Malony glass noodles and set a timer for 5 minutes.
- Remove the pot from the heat and add coconut sugar, fish sauce, lime juice, and coconut milk. Stir or whisk until fully combined.
- Stir in rotisserie chicken, baby spinach, and sliced scallions.
- Serve topped with cilantro leaves and sliced red onion and Enjoy!
Recipe Tips:
- One of the reasons this recipe is SO fast is because we are using shredded Rotisserie chicken meat and baby spinach. Both need only seconds to warm up in the broth and do not require additional cooking time.
- If you want to add uncooked sliced chicken, beef, or pork to this soup instead of Rotisserie chicken, slice thinly and add along with the curry paste. Add 1 to 2 additional minutes of cooking time until most of the pink is gone and proceed with the next step (adding the broth).
- If you want to add uncooked shrimp, I recommend adding them along with the noodles.
- Since we are cooking the noodles directly in the broth, this soup is best served immediately after being cooked. As it sits, the noodles will absorb some additional broth and plump up a bit. It’s just as delicious but you may have to add some additional broth to loosen it when reheating.
- Red Curry is usually medium spicy. If you want this curry soup to be Mild, I recommend substituting Yellow Curry OR starting with half the amount of red curry paste and adding more as needed.
- For those who want it even spicier, stick with the full amount of curry paste and add some Homemade Chili Oil to your bowl!
- Any neutral, high-heat oil can be substituted for Virgin Coconut Oil (I recommend refined avocado oil, sesame oil, or peanut oil). You could even use Ghee if you are OK with the nutty flavor it adds.
More Curry Recipes
Northern Thai Curry Soup with Chicken
Chicken, Tomato and Green Bean Curry
Did you make this recipe? Please give it a star rating below!
This Thai red curry soup is made in just 10-minutes with easy to cook gluten-free glass noodles, rotisserie chicken and baby spinach, it's an easy and tasty meal in a bowl!
- 2 Tablespoons virgin coconut oil (or other high-heat neutral oil)
- 2 cloves garlic finely chopped
- 1" piece gingerroot peeled and grated
- 1/4 cup red curry paste
- 4 cups broth
- 6 ounce package Malony Glass Noodles
- 2 13.5 ounce cans full-fat coconut milk
- 1 medium lime juiced
- 1.5 teaspoons fish sauce
- 1/4 cup coconut palm sugar
- 6 ounces Rotisserie chicken meat skinless, boneless and shredded
- 4 ounces baby spinach leaves
- 2 whole scallions thinly sliced
- fresh cilantro leaves
- thinly sliced red onion
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Finely chop garlic cloves and place into a small dish. Use a small grater or microplane to grate peeled ginger into the dish with the garlic. Set aside.
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Measure red curry paste, broth, fish sauce, and palm sugar into little dishes.
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Thinly slice scallions and shred Rotisserie chicken until you have 6 ounces. Grab canned coconut milk and baby spinach and optional toppings.
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Heat a large soup pot over medium heat. Once hot, add oil and then chopped garlic, grated ginger, and curry paste. Cook for 1 minute, stirring constantly.
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Add broth, use a whisk or spoon to mix well and raise heat to high to bring to a boil.
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Once boiling, add Malony glass noodles and set a timer for 5 minutes. Stir occasionally.
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Check noodles for desired doneness and remove pot from heat. Stir in coconut palm sugar, fish sauce, lime juice, and coconut milk. Use whisk or spoon to stir until well mixed and sugar is dissolved. Taste and adjust seasonings if necessary (depending on the broth you use, you may need a pinch of salt).
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Stir in rotisserie chicken, baby spinach, and sliced scallion. Serve topped with fresh cilantro leaves and sliced red onion and Enjoy!
Recipe Video
Recipe Tips:
- One of the reasons this recipe is SO fast is because we are using shredded Rotisserie chicken meat and baby spinach. Both need only seconds to warm up in the broth and do not require additional cooking time.
- If you want to add uncooked sliced chicken, beef, or pork to this soup instead of Rotisserie chicken, slice thinly and add along with the curry paste. Add 1 to 2 additional minutes of cooking time until most of the pink is gone and proceed with the next step (adding the broth).
- If you want to add uncooked shrimp, I recommend adding them along with the noodles.
- Since we are cooking the noodles directly in the broth, this soup is best served immediately after being cooked. As it sits, the noodles will absorb some additional broth and plump up a bit. It's just as delicious but you may have to add some additional broth to loosen it when reheating.
- Red Curry is usually medium spicy. If you want this curry soup to be Mild, I recommend substituting Yellow Curry OR starting with half the amount of red curry paste and adding more as needed.
- For those who want it even spicier, stick with the full amount of curry paste and add some Homemade Chili Oil to your bowl!
- Any neutral, high-heat oil can be substituted for Virgin Coconut Oil (I recommend refined avocado oil, sesame oil, or peanut oil). You could even use Ghee if you are OK with the nutty flavor it adds.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of posts sponsored by Malony. Malony has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
I want to try this. I’m thinking of using tofu. Wondering why coconut palm sugar? That’s not something I keep in my pantry or use ever. Would any sugar or sugar substitute work just as well? I like Swerve sugar replacement. Thank you!
Hi Andrea, the sugar is for balancing the sauce. You could use granulated sugar or brown sugar. I like coconut sugar because it is traditionally used (in another form) in Thai cooking and it has a nutty taste to it. I don’t cook with Swerve so I can’t speak to if it would work or not. I would say add a little bit at a time if you try it!
Hi Alyssa, I used mussels instead of chicken. SO GOOD!!! Can just the broth be frozen? Minus the noodles, veggies and meat? I know it only takes 10 mins, so why bother. Just curious. Thanks. Wendy
Hi Wendy! YUMMMM – that sounds so good. So, the strained broth can be frozen but the sauce will break (the fat will separate) so it can be tricky getting it to come back to it’s proper consistency. Another option is to cook some pasta (or gluten-free pasta) in the sauce with a bit of pasta cooking water to release it. That is a wonderful next day meal to use up the sauce!!
This took nearly an hour to make! The spinach did not soften without putting back on heat. Not enough chicken for my tastes (cut the ingredients in half but used over 9 oz of chicken.
Sorry to hear that Susan – one thing I immediately thought of was that adding so much more chicken may have made it so thick there wasn’t enough “broth” to properly (quickly) wilt the spinach.
I needed a way to use up my leftover rotisserie chicken and this was perfect and really did take me 10 minutes. Thank you!
Perfect Samantha! So happy to hear it was a success (and quick 😉 ) for you!
This was so filling and we all loved the flavors! Thanks for another great recipe.
Perfect Paula! So happy to hear it and thanks for reading and making my recipes!
Made this for dinner last night. EVERYONE at it. A miracle in my house! LOL
That is the absolute BEST!! My favorite meals are the ones that my whole fam eats with zero complaints 😉
This was so good! My first time working with this type of noodles and the soup was absolutely delicious.
Awesome Katie! They really absorb the flavor of the soup. Thanks for taking the time to comment and let me know about your experience!
Oh, my! This is fabulous.
Thanks so much Wendy!
We all really loved the flavors but I wouldn’t say 10-minutes. It took us maybe 15-minutes total. Small point. Maybe we are slower in the kitchen but still loved the recipe and will make again!
Hi Marjorie, No worries – we all have our own pace for sure! Happy to hear that you all loved the recipe though 🙂