thai curry noodle soup
Thai curry noodle soup is as mild or as intense as you like. Red curry paste isn't blazing hot so try a little extra and see what you think. You can also make it with green or yellow curry paste - just make sure to adjust for heat levels...
Servings: 4
Calories: 749kcal
Ingredients
Curry noodle soup
- 3 cups chicken stock
- 6-7 kaffir lime leaves
- 3-4 Tbsp fish sauce
- 4 boneless skinless chicken breasts or thighs
- 2-3 Tbsp red thai curry paste
- splash of oil
- 2 14 oz cans coconut milk
- 8-10 oz rice noodles
Garnishes
- cilantro
- mint
- lime
- fresh green chilies
- bean sprouts
- green onions
Instructions
- Pour boiling water over the noodles. Let stand until soft. Rinse under cold water.
- Heat the chicken stock, fish sauce and kaffir lime leaves in a medium sauce pan.
- Poach the chicken until just done - 160 for breasts, 170 for thighs. Use your instant read thermometer.
- Slice the chicken into bite size pieces.
- Reserve the cooking liquid.
- Heat a splash of vegetable oil in a saucepan large enough to hold the reserved cooking liquid and coconut milk. Add the curry paste and fry briefly.
- Add the coconut milk and cooking liquid and bring to a boil.
- Taste for salt and add more fish sauce if required.
- Warm the chicken in the simmering coconut milk broth.
Assemble
- Rinse the rice noodles in hot water if they have cooled. Mound the noodles in the middle of the bowl. Top with chicken and ladle broth overtop. Garnish as you like.
Nutrition
Serving: 4g | Calories: 749kcal | Carbohydrates: 53g | Protein: 56g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 144mg | Sodium: 1493mg | Potassium: 1293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 4.5mg | Calcium: 65mg | Iron: 5.7mg