This red curry chicken noodle soup is so easy and quick, you will never buy it again! The recipe has very little prep and is nearly as simple as combing ingredients into a pot. A great dish for people who love bold Thai flavours without the heavy investment of time and effort.
Course Dinner, Lunch
Cuisine Asian, Thai
Keyword Red Curry Noodle Soup
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 4People
Calories 901kcal
Author Scruff
Ingredients
3tbspThai red curry paste
1.25Lchicken stock (low sodium)
4chicken thighs, chopped into strips
400mlcoconut cream
1tbsptamarind paste
1tspsugar
2tbspfish sauceor to your taste
375gmdried egg noodles (or 500 gm of fresh egg noodles)
Optional Extras
225gmbamboo shoots (1 small can or 1 cup), cut into strips
In a cold pot, add the oil and the curry paste. Turn the heat up to medium and allow to come to temperature. (Turn down the heat if the curry paste starts spitting)
Once curry paste is fragrant, add the chicken and cook for 2 minutes.
Add the chicken stock, coconut cream and any extras. Let the soup come to boil and then turned down the heat to medium low and simmer for 5 minutes.
Cook the egg noodles in accordance to the package directions.
Add fish sauce, sugar and tamarind paste to the soup. Taste check and adjust according to your taste.
To Serve
Divide the noodles into bowl. If the noodles have gone cold, put each bowl in the microwave for 30 seconds.
Bring the soup to a gentle boil and then ladle into each noodle bowl.