Thai Red Curry Noodle Soup

I make this without noodles as well

I replaced the chicken breasts with hand deboned chicken thighs (4) and it greatly improved the flavour, and used a homemade stock from a leftover bird. Also added some spicy bean curd, about a teaspoon, to the pot along with the curry paste.

It was decent. Not super flavorful, but it got the job done.

My youngest (6) picked this out, so I said ok! (Constantly wants chicken judges and French fries) this was very good! I've never cooked with red curry, or coconut milk before. This recipe took quite a bit of chopping prep, but after that the recipe went quickly. Only thing I did differently is I used cooled cooked rotisserie chicken, and I used half the fresh cilantro. It didn't specify sweetened or unsweetened coconut milk, I chose unsweetened, it was the right choice. Will definitely make this again!

Wow this was really good. It was light and creamy. Flavorful and filling, but so healthy. Will make it again. I used cooked chicken and it made the recipe quick and easy.

Good stuff! I added one sweet potato and one russet potato and also served with jasmine rice in the side instead of rice noodles. This was great and made a bunch of leftover for us.

I make this fairly often as my family is all about Thai and Indian flavors. We love it. It's easy to adjust for tastes and really not hard or terribly time consuming.

Love warm soups on a cold day. Not sure if I messed up, or it was because I made it in the crockpot - but felt it was a little bland at first and added a lot more curry paste/seasonings. Otherwise, delish

Made in the slow cooker, delicious!