Coconut Curry Noodle Soup
This soup is incredibly simple to make, taking only about 15 minutes from start to finish! Be careful if you are adding the soups straight into the pot, not to overdo the noodles as they soak up the liquid and you'll loose the soupiness of this dish.
Ingredients
2 tablespoons oil
3 garlic cloves (chopped)
1 tablespoon fresh ginger (grated or crushed ginger in a jar)
3 tablespoons Thai red curry paste
2 boneless chicken breast or thighs (sliced)
4 cups chicken stock
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime (juiced)
Sliced red onion, red chilis, coriander, spring onions, mung beans (optional - to garnish)
Method
1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
2. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
3. Add the chicken stock, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
4. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Enjoy x
3 garlic cloves (chopped)
1 tablespoon fresh ginger (grated or crushed ginger in a jar)
3 tablespoons Thai red curry paste
2 boneless chicken breast or thighs (sliced)
4 cups chicken stock
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime (juiced)
Sliced red onion, red chilis, coriander, spring onions, mung beans (optional - to garnish)
Method
1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
2. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
3. Add the chicken stock, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
4. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Enjoy x
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