Thai Chicken & Coconut Curry Pho

Liana Werner-Gray

by | Updated: September 30th, 2021

What’s better as the days turn colder than a bowl of hot soup with a fragrant steam curling up to welcome you? Maybe one with Asian flavors? Yes, that’ll do the trick! This Vietnamese and Thai fusion pho is layered with spice from red curry paste, a slight sourness from lime juice, and even a little sweetness from coconut milk and sunflower butter. Made gluten-free with brown rice noodles, it’s a comforting escape that’s easy enough for any night of the week!Coconut Curry Thai Pho Noodle Bowl on Table |

Coconut Curry Thai Pho Noodle Bowl on Table |
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Thai Chicken & Coconut Curry Pho

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 435 kcal
Author Liana Werner-Gray



  1. In stock pot, bring water to boil and add noodles. Cook for 3 minutes. Drain and set aside. (Note: Noodles will finish cooking when added to curry later.)
  2. In large sauté pan with oil over medium heat, sauté garlic and onion until golden, about 3 minutes.
  3. Add chicken and cook until white, about 3 minutes. Add red pepper and any other veggies desired, and cook until veggies begin to soften, about 4 minutes.
  4. To sauté pan, add curry paste, coconut milk, SunButter, coconut sugar, vegetable stock and plant-based milk. Stir until well combined. Cook, stirring occasionally, about 5 minutes.
  5. Stir in noodles and combine well. Remove from heat.
  6. Ladle into bowls, garnish with cilantro and lime and serve immediately.

Recipe Notes

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Nutrition Facts
Thai Chicken & Coconut Curry Pho
Amount Per Serving
Calories 435 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 295mg12%
Potassium 726mg21%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 27g54%
Vitamin A 1130IU23%
Vitamin C 43mg52%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.