Thai Red Curry Noodle Soup

Recipes
by HGAT | 08/06/2020
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Whilst we’re in a complicated relationship with the weather this week – raining for 2 hours, sunny for 5 minutes – why not make a good ol’ noodle soup. Not just any ordinary chicken noodle soup but a Thai red curry noodle soup. 

Not only is this recipe incredibly easy to make, it takes no time at all to put together. Plus It’s packed with plenty of vegetables, stuffed with good fats, and is an all rounder comforting dish. Plus it packs a good heat to clear your hayfever congestion – I got you, don’t worry. 

I won’t take credit for this recipe as my SIL made it and sent me some to try during Ramadan. I kid you not, I’ve had it at least twice a week since she’s sent it – it’s that good. 

All you’ll need is to get your hands on some Thai red curry paste which is easy to find on Amazon. This is the one I use – click here (<– affiliate link)

If you can’t get your hands on certain vegetables in the recipe like the pak choi, you can just leave it out or sub with any greens. The beauty of this soup is that you can add in any vegetables you have lying in the fridge! 

EQUIPMENT I USED IN THIS RECIPE (affiliate links)

THAI RED CURRY NOODLE SOUP RECIPE 

INGREDIENTS 

500g chicken 
½ tsp garlic, minced
½ tsp ginger, minced
1 tbsp oil (neutral is best) 
1 tsp oil
1 tsp garlic, minced
1 tsp ginger, minced
½ medium white onion, diced
½ red pepper, diced
1 pack mushrooms, sliced 
1 pak choi
2 tbsp Thai red curry paste 
400ml coconut milk (one tin)
3 chicken stock cubes 
500-1000ml water, depending on how soupy you want it
2 tsp brown sugar, optional 
1 tsp fish sauce, optional 
Rice noodles, cooked 
Garnishes: spring onions, coriander, red chillies, lime 

METHOD 

  1. Marinate the chicken with ½ tsp ginger and ½ tsp garlic. Leave aside for 30 minutes. 
  2. In a deep pan, add 1 tbsp oil and cook the chicken until browned. Remove from the pan. 
  3. In the same pan, add 1 tsp oil, ½ tsp ginger, and ½ tsp garlic. Fry for a few minutes until fragrant. 
  4. Add in the chopped vegetables and saute until they have softened. Add in the red curry paste and mix. 
  5. Add the cooked chicken back in the pan with any juices and mix well into the vegetables and red paste. 
  6. Pour in the coconut milk, chicken stock cubes, and water. Mix well and leave to boil. 
  7. Once the soup comes to a boil, stir in the brown sugar and the fish sauce, if using. 
  8. Remove the pan from the heat and mix in the cooked rice noodles. 
  9. Serve with a slice of lime, coriander, spring onions, and chopped red chillies. 

 

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