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Thai Red Curry Noodle Soup
ground chicken, noodles, red curry broth and a soft egg on top
Watch the video for the technique.
Ingredients
- Makes
- 4 servings
- 500g lean ground chicken
- 200g rice noodles, dry weight
- 400ml light coconut milk
- 500ml chicken stock
- 2–3 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- Fresh ginger, grated
- 1 tbsp fish sauce
- Juice of 1 lime, plus extra to finish
- A little oil for frying
- A pinch of sugar, if needed
- Soft-boiled eggs, 1 per serving
- Coriander, spring onion and chilli to finish
Method
- 1.
Chop the vegetables and heat a little oil in a large pot.
- 2.
Cook the onion and pepper until softened, then add the garlic and ginger.
- 3.
Stir in the curry paste and fry for about a minute.
- 4.
Add the coconut milk and chicken stock, then bring to a gentle simmer.
- 5.
Season with the fish sauce and lime juice. Add a pinch of sugar if it needs it.
- 6.
Brown the chicken in a separate pan until cooked through, then add it to the soup.
- 7.
Add the rice noodles and cook until tender, following the packet timing.
- 8.
Serve with the soft-boiled eggs, coriander, spring onion, chilli and another squeeze of lime.
