Red Curry Noodle Soup

Serve: 2

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Soup Ingredients:

  • 1/2 pack Slendier Soy Bean Organic Fettuccine
  • 3 tbsp neutral oil
  • 2 cloves garlic sliced
  • 2 cm piece ginger julienned
  • 1 small red onion, thinly sliced
  • ½ red capsicum, thinly sliced (plus more for garnish)
  • 2 Thai chillies, sliced (optional)
  • 1 tablespoon red curry paste
  • 200ml coconut milk
  • 2 cups vegetable broth or water
  • 2 teaspoons fish sauce
  • 1 kaffir lime leaf (optional)
  • 2 tablespoons lime juice
  • Kaffir lime leaves, very thinly sliced (for garnish)

Fillings: (choose as many as you would like!)

  • Blanched broccoli
  • Tofu
  • Spinach
  • Cabbage
  • Shredded chicken meat
  • Cooked prawns


  1. Cook the Slendier Soy Bean Organic Fettuccine according to package instructions.
  2. In a wok or medium saucepan, heat the oil over a medium heat. Once shimmering, add the garlic, ginger, onion, capsicum, and chillies (if using) and sauté until the onion has turned translucent.
  3. Turn the heat down to low and add the curry paste. Stirring frequently, cook the red curry paste with the onions until the oil has turned a vibrant red colour. About 5 mins.
  4. Add the coconut milk, vegetable stock, fish sauce and kaffir lime leaf (if using) and bring to a simmer over a medium heat.
  5. Add desired fillings and cook for additional 2 mins (or until all fillings are cooked through) then add the lime juice. Taste and add more fish sauce or lime juice as needed.
  6. To serve, divide the Slendier Soy Bean Organic Fettuccine between deep bowls. Ladle the soup and the toppings over the fettuccine and garnish with thinly sliced kaffir lime leaves and red capsicum.

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