Cooked - Red Curry Chicken Noodle Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Curry Chicken Noodle Soup

4.0

1 tbs extra virgin olive oil

¼ cup (75g) red curry paste

2 garlic cloves, crushed

1cm-piece ginger, finely grated

1 red capsicum, seeded, sliced

400ml can Coles Coconut Milk

2 cups (500ml) Coles Liquid Salt Reduced Real Chicken Stock

2 tsp fish sauce

2 tsp brown sugar

500g Coles RSPCA Approved Chicken Breast Fillets, thinly sliced

4 nests Coles Asia Thin Egg Noodles

1 bunch pak choy, quartered

½ cup coriander sprigs

2 spring onions, thinly sliced

1 long red chilli, thinly sliced

Heat oil in a large casserole pot over medium heat. Add the curry paste, garlic and ginger and cook, stirring, for 1 min or until aromatic.
Add capsicum, coconut milk, stock, 2 cups (500ml) water, fish sauce and sugar to pot and cook, stirring, for 5 mins.
Add chicken and cook, stirring, for 3 mins or until chicken is cooked through. Add noodles. Cook, stirring, for 4 mins or until noodles are tender. Add pak choy. Cook for 1-2 mins or until pak choy just wilts.
Ladle soup among bowls. Top with coriander, spring onion and chilli, if using.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 24 weeks ago

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