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10-min Thai red curry chicken noodle soup recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Spicy chicken noodle soup ready in 10 minutes.
Ingredients:
  • 2 cooked or roast chicken breasts
  • 1 lime
  • 100g snow peas
  • 3 makrut lime leaves
  • 6 baby corn spears
  • 18.40 gm canola oil
  • 28.00 gm red curry paste
  • 1L (4 cups) Salt Reduced Chicken Style Liquid Stock
  • 400ml can coconut milk
  • 2 small fresh red chillies
  • 2 fresh coriander sprigs
  • 100g rice vermicelli noodles
  • 12.20 gm fish sauce
Instructions:
  • Begin by heating a large deep frying pan over high heat while simultaneously bringing a small saucepan of water to a boil.
  • As the pan and water heat up, shred chicken, remove skin and bones. Cut lime into wedges. Finely shred snow peas and 1 lime leaf. Slice corn spears in half lengthwise.
  • Heat oil in a pan, then stir in the curry paste and cook for 30 seconds. Pour in the stock, coconut milk, and remaining lime leaves. Bring to a boil.
  • Simmer snow peas and corn in boiling water until tender crisp, about 2-3 minutes. Slice the chilies and separate coriander leaves from stems.
  • Place the noodles into the flavorful stock and simmer for 2 minutes until they soften. Mix in the chicken and fish sauce. Serve the delicious soup in bowls, garnished with snow peas, corn, chili, shredded lime leaves, and fresh coriander. Accompany with lime wedges for an extra burst of flavor.

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