Thai Coconut Noodle Soup with Chicken
Thai cuisine is renowned for its vibrant and complex flavours, and this simple soup is no exception. The star ingredient, red curry paste, brings a fiery kick that is beautifully balanced by the creaminess of the coconut milk. The result is a velvety broth that is both spicy and soothing, a true comfort food that can be whipped up in under 15 minutes.Ingredients
Serves 2
4 cups (1 L) chicken or vegetable stock
1 × 14 oz (400 ml) can coconut milk
2 to 4 tbsp (30 ml to 60 ml) Thai red curry paste, or to taste
½ × 14 oz (400 g) package vermicelli or other rice noodle
2 boneless skinless chicken breasts, roasted and sliced
3 green onions, sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) chopped cilantro
1 lime, cut into wedges, to serve
Instructions
- In a large stock pot, bring chicken stock, coconut milk and curry paste to a boil.
- In a separate stock pot, bring 4 cups (1 L) water to a boil. Cook noodles according to package directions. Remove from water and rinse with cold water to stop cooking. Divide noodles evenly between 2 serving bowls.
- Place sliced chicken over noodles and garnish with green onions, bean sprouts and cilantro. Ladle hot curry broth into each bowl over noodles. Serve hot with limes on side.