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Thai Red Curry Noodle Soup with Crispy Chik'n

Vegan, gluten-free, nut-free 

Yield: 2-3 servings Total Time: 10 mins


1 Tbsp (15 ml) coconut oil 

1 package (250g) Just Vegan Plant Based Chik'n Chunks

1 tsp (5 ml) oil

3 cloves garlic, minced

1 thumb-sized piece of fresh ginger, peeled, minced  

3 Tbsp (15 ml) Thai red curry paste*

2 vegetable bouillon cubes

2.5 cups (625 mL) boiling water

1 red bell pepper, thinly sliced, halved  

1/2 cup button mushrooms, cut into strips

1 can (400 ml) coconut milk (full fat for extra flavour)

2 Tbsp (30 ml) sodium-reduced soy sauce (sub to tamari if GF)

2 tsp (10 ml) sambal oelek  (or any other hot sauce of choice) 

125 g (4.5 oz) cooked noodles (GF if desired)

2 small heads bok choy, ends tripped, washed (any other Asian greens of choice)


Sliced spring onions

Fresh basil leaves, or fresh coriander

Toasted crushed peanuts

Sliced red chillies

Lime wedges

Bean sprouts 


  1. Add coconut oil and Just Vegan Plant Based Chik'n Chunks to a pan on medium heat.

  2. Meanwhile, to a large pot on high heat, add oil, garlic and ginger. Let cook for 2 minutes, adding a splash of water as needed to deglaze the pan. Then add red curry paste and cook for 1 min more, stirring throughout. All the while, flipping the chik'n chunks as needed, when cooked to your liking, set aside. 

  3. To the large pot, add the bouillon cubes, boiling water, coconut milk, bell pepper, mushrooms, soy sauce and sambal, partially cover and let simmer for 5 minutes, then add the cooked noodles and Asian greens and let simmer for 1 more minute. Add in the chik'n chunk. Enjoy your Thai Red Curry Noodle Soup with Crispy Chik'n!

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