Quick Red Curry Chicken Noodle Soup
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.
Servings 4 People
- 3 tbsp Thai red curry paste
- 1.25 L chicken stock (low sodium)
- 4 chicken thighs, chopped into strips
- 400 ml coconut cream
- 1 tbsp tamarind paste
- 1 tsp sugar
- 2 tbsp fish sauce or to your taste
- 375 gm dried egg noodles (or 500 gm of fresh egg noodles)
- 225 gm bamboo shoots (1 small can or 1 cup), cut into strips
- 180 gm Tofu puffs (1 packet), cut in halves
- 1 lime, cut into wedges
- 2 kaffir lime leaves, finely chopped
- 5 sprigs coriander, roughly chopped
- 200 gm bean sprouts
- 2 chillies, roughly chopped (optional)
- 2 tbsp fried shallots (optional)
- 1 packet crispy noodles (optional)
Prepare all of your ingredients.
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.
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.
Add beansprouts and then garnishes.
Calories: 901kcal | Carbohydrates: 58g | Protein: 37g | Fat: 60g | Saturated Fat: 38g | Cholesterol: 120mg | Sodium: 1763mg | Potassium: 1055mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2047IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 7mg