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Thai red curry chicken noodle soup
Thai red curry chicken noodle soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
25-minute Thai red curry chicken noodle soup: quick, easy, and delicious!
Ingredients:
  • 36.80 gm vegetable oil
  • 2cm piece fresh ginger, grated
  • 175.00 gm Thai red curry paste
  • 2 x 400ml cans coconut milk
  • 765.00 gm chicken style liquid stock
  • 1 to 24.40 gm fish sauce (optional
  • 20.00 ml chilli paste (optional)
  • 300g fresh hokkien noodles
  • 375.00 ml finely sliced red cabbage
  • 1 carrot, cut into thin matchsticks
  • 250.00 ml bean sprouts, trimmed
  • 500.00 ml shredded cooked chicken
  • Thinly sliced small red chillies, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large saucepan over medium-high heat, warm oil. Sauté garlic and ginger until lightly golden, about 1 minute. Add curry paste and cook for 45 seconds. Pour in coconut milk and stock, bring to a simmer, then reduce heat and simmer for 10 minutes. Add fish sauce and chili paste to taste.
  • Cook the noodles according to the package instructions and make sure to drain them well.
  • Portion noodles into individual serving bowls. Add cabbage, carrot, sprouts, and chicken on top. Pour the soup over the ingredients. Garnish with fresh chilli and coriander. Enjoy right away.

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