Thai Curry Chicken Noodle Soup Recipe
This simple Thai chicken noodle soup cooks in just 25 minutes and is the perfect spicy belly warmer!
Servings 2 Servings
Calories 821kcal
Ingredients
- 200 ml Coconut Milk ⅔ Cup + 2 tablespoon
- 100 g Thai Red Curry Paste ¼ Cup + 2 tablespoon
- 500 ml Chicken Stock 2 Cups
- 1 Stick Lemongrass
- 350 g Chicken Thigh Meat 12oz (boneless and skinless)
- 1 Star Anise
- 50 g Dried Rice Vermicelli Noodles 2oz
- 1 Small-medium Echalion or Banana Shallot 35g
- 75 g Baby Sweetcorn 7-8 Small
- 15 g Ginger ½ of a Thumb-sized piece
- 2 Garlic Cloves
- 1 Lime Juice Only
- 1 tablespoon Fish Sauce (adjust to taste)
- 1½ tablespoon Dark Brown Sugar
- 1 Red Chilli Pepper
- 24 Mint Leaves Plus Extra for Garnish
Instructions
- Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil. When the coconut milk is boiling, add the Thai red curry paste, stir to combine and cook until the oil begins to separate from the curry paste.
- Remove the tough outer layers from the lemongrass, trim up the base and bash it with the blunt edge of a knife, then finely slice it.
- Pour the chicken stock and add the star anise and lemongrass to the curry sauce, then give everything a stir.
- Layer in the chicken thighs, reduce the heat to low and simmer for 25 minutes.
- Whilst the chicken is cooking, place the rice vermicelli noodles in a bowl and pour over enough boiling water to cover them, then let them soak for 2-3 minutes.Drain the noodles, run them under cold water until cooled, and drain thoroughly. Transfer them to a baking tray or large plate and spread them out to dry a little whilst you prepare the remaining ingredients.
- Cut the banana shallot in half, peel it and then cut it into half-moon shapes as finely as you can.
- Cut the baby sweetcorn and sugar snap peas into bite-sized pieces.
- Peel and grate the ginger.
- Peel and slice the garlic as thinly as you can.
- Remove the seeds from the chilli pepper and then cut it into thin strips.
- Finley shred the mint leaves.
- After the chicken has been poached, remove it and place it on a chopping board.
- Season the soup with the lime juice, brown sugar and fish sauce. Add these to taste, and depending on how salty your stock and curry paste is, you may not need fish sauce.
- Throw in the sliced shallot, grated ginger, sliced garlic, chilli, baby sweet corn and sugar snap peas and simmer for 3-4 minutes.
- Whilst the veggies are simmering, shred the chicken with two forks, then after the veggies have had their time, add the chicken and noodles, stir and allow to heat for 60 seconds.
- Stir through the mint and serve.
Nutrition
Serving: 1 | Calories: 821kcal | Carbohydrates: 70g | Protein: 58g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Cholesterol: 221mg | Sodium: 2505mg | Fiber: 5g | Sugar: 20g
