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Thai chicken and ramen noodle soup recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with a fusion noodle soup combining Thai and Japanese flavors to beat the winter chill.
Ingredients:
  • 75g curry paste
  • 1l chicken stock
  • 400ml can coconut milk
  • 2 Australian Chicken Breast Fillets
  • 180g ramen noodles
  • 125g baby corn, halved lengthways
  • 21.00 gm lime juice
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1 carrot, peeled, cut into long matchsticks
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 4 spring onions, cut into long matchsticks
Instructions:
  • First, heat a large saucepan over high heat until sizzling hot. Next, add the curry paste and cook while stirring for 30 seconds, or until it becomes fragrant. Then, pour in the stock and coconut milk and bring the mixture to a gentle simmer. Lower the heat to medium-low to continue cooking.
  • Transfer the chicken to the pan and cook for 15 minutes, turning occasionally until just cooked through. Use a slotted spoon to move the chicken to a heatproof bowl and let it cool for 10 minutes.
  • Shred the chicken using 2 forks. Add the shredded chicken back to the pan along with the noodles and corn. Bring to a simmer and cook for 5 minutes until noodles and corn are tender. Remove from heat and stir in lime juice, sugar, and fish sauce. Season to taste. Serve in bowls and garnish with carrot, snow pea, and spring onion.

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