Red Curry Laksa Noodle Soup (Chicken)

Name: Red Curry Laksa Noodle Soup (Chicken)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2 (big bowls)
Cuisine: Southeast Asian-inspired
Ingredients: 4 small chicken drumsticks (about 1 1/2 lb / 680 g) (or 2–3 cups cooked shredded chicken); 1 Tbsp neutral oil; 2–3 Tbsp Thai red curry paste (start with 2); 3 cloves garlic, grated or minced; 1 Tbsp ginger, grated; 3 cups (720 ml) chicken stock; 1 can (13.5 oz / 400 ml) full-fat coconut milk; 1–2 Tbsp fish sauce, to taste; 1–2 tsp soy sauce (optional); 1–2 tsp sugar; 1–2 tsp rice vinegar (optional, for brightness); Chili crisp or chili oil (optional, to finish); 8–10 oz (225–280 g) mushrooms (shiitake or cremini), sliced; 1 large carrot, julienned or thin half-moons; 1–2 cups thin-sliced radishes (red or daikon); 2 big handfuls spinach or sliced baby bok choy (optional); 6–8 oz (170–225 g) dried rice noodles (or fresh wheat noodles); 2 scallions, thin-sliced; Small handful cilantro (optional); 2–4 Tbsp scallion–ginger oil, for serving (highly recommended)

Davis Whitehead·35 min·Serves 2 (big bowls)

A rich, coconutty red curry laksa-style noodle soup with tender chicken, mushrooms, carrots, and radishes. The broth is spicy-savory with a gentle sweetness and enough funk from fish sauce to keep it lively—brightened with a little rice vinegar instead of citrus. Make it for a fast weeknight comfort bowl; cook noodles separately so leftovers stay springy. Finish with scallions and a spoon of scallion–ginger oil for restaurant-level aroma.

weeknight
noodles
spicy
soup
one-pot-ish

35 min total · 10 min prep · 25 min cook

820 kcal · 43g protein · 66g carbs · 43g fat total

Medium pot · Tongs · Fine grater or microplane (optional) · Strainer

Ingredients

Chicken + broth
•4 small chicken drumsticks (about 1 1/2 lb / 680 g) (or 2–3 cups cooked shredded chicken)
•1 Tbsp neutral oil
•2–3 Tbsp Thai red curry paste (start with 2)
•3 cloves garlic, grated or minced
•1 Tbsp ginger, grated
•3 cups (720 ml) chicken stock
•1 can (13.5 oz / 400 ml) full-fat coconut milk
•1–2 Tbsp fish sauce, to taste
•1–2 tsp soy sauce (optional)
•1–2 tsp sugar
•1–2 tsp rice vinegar (optional, for brightness)
•Chili crisp or chili oil (optional, to finish)
Vegetables
•8–10 oz (225–280 g) mushrooms (shiitake or cremini), sliced
•1 large carrot, julienned or thin half-moons
•1–2 cups thin-sliced radishes (red or daikon)
•2 big handfuls spinach or sliced baby bok choy (optional)
Noodles
•6–8 oz (170–225 g) dried rice noodles (or fresh wheat noodles)
Toppings
•2 scallions, thin-sliced
•Small handful cilantro (optional)
•2–4 Tbsp scallion–ginger oil, for serving (highly recommended)

Instructions

Build the broth base

Heat a medium pot over medium heat and add the neutral oil.

Add the red curry paste, garlic, and ginger. Cook, stirring constantly, until the paste darkens slightly, loosens in the oil, and smells very fragrant (about 60–90 seconds). Don’t let the garlic scorch.

Simmer the chicken

Pour in the chicken stock and coconut milk and bring to a gentle simmer.

Add the drumsticks and maintain a steady, gentle simmer (avoid a hard boil) until the meat is very tender and pulls from the bone easily, 18–25 minutes depending on size.

Transfer chicken to a plate. When cool enough to handle, shred the meat and discard skin/bones. Return shredded chicken to the pot.

If using cooked shredded chicken, skip steps 4–5 and add the cooked chicken now, just long enough to warm through.

Cook the vegetables

Add mushrooms and carrots to the simmering broth and cook until the mushrooms are tender and the carrots are just cooked but still have a little bite, about 5–7 minutes.

Add the radishes and any greens and cook until the greens wilt and the radishes soften slightly but don’t turn mushy, 1–2 minutes.

Season to balance

Stir in fish sauce (start with 1 Tbsp), sugar (start with 1 tsp), and optional soy sauce. Taste.

If the broth tastes flat, add rice vinegar 1 tsp at a time. If it’s too spicy, add a splash more coconut milk or stock; if it’s lacking savory depth, add fish sauce in 1 tsp increments.

Noodles (cook separately)

Cook or soak noodles according to the package until they’re flexible and springy with a slight chew (not soft and gummy). Drain and rinse quickly.

Serve

Divide noodles between bowls. Ladle the broth, chicken, and vegetables over the noodles.

Top with scallions, cilantro if using, and a spoonful of scallion–ginger oil. Finish with chili crisp if you want extra heat.

Notes

Noodle texture: cook noodles separately and store separately from broth for best leftovers. Storage: broth keeps 3–4 days refrigerated; reheat to a simmer, then add noodles just to warm. Heat control: start with 2 Tbsp curry paste; you can always add more after tasting. No citrus: rice vinegar gives brightness without lemon/lime. Optional upgrade: add 1–2 tsp toasted sesame oil at the end for extra aroma.

Ingredients

Chicken + broth

•4 small chicken drumsticks (about 1 1/2 lb / 680 g) (or 2–3 cups cooked shredded chicken)

•1 Tbsp neutral oil

•2–3 Tbsp Thai red curry paste (start with 2)

•3 cloves garlic, grated or minced

•1 Tbsp ginger, grated

•3 cups (720 ml) chicken stock

•1 can (13.5 oz / 400 ml) full-fat coconut milk

•1–2 Tbsp fish sauce, to taste

•1–2 tsp soy sauce (optional)

•1–2 tsp sugar

•1–2 tsp rice vinegar (optional, for brightness)

•Chili crisp or chili oil (optional, to finish)

Vegetables

•8–10 oz (225–280 g) mushrooms (shiitake or cremini), sliced

•1 large carrot, julienned or thin half-moons

•1–2 cups thin-sliced radishes (red or daikon)

•2 big handfuls spinach or sliced baby bok choy (optional)

Noodles

•6–8 oz (170–225 g) dried rice noodles (or fresh wheat noodles)

Toppings

•2 scallions, thin-sliced

•Small handful cilantro (optional)

•2–4 Tbsp scallion–ginger oil, for serving (highly recommended)