Coconut Curry Noodle Soup with Chicken
A quick and delicious Thai soup that is ready in no time.
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INGREDIENTS
- 3 red onions, peeled & roughly chopped
- 3 garlic cloves, peeled
- 2 teaspoons Thai shrimp paste (or 3 anchovies)
- 2 lemongrass stalks, finely chopped
- 1 thumb sized ginger chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground pepper
- 12 boneless skinless chicken thighs
- 1 tablespoon chilli oil
- 1 tin coconut milk
- 4 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 6 limes
- 350g egg noodles/whole wheat noodles
- 1 small handful fresh coriander
- 1 red onion, finely chopped
METHOD
Place onions, garlic, shrimp paste, lemongrass, ginger, curry, cumin, pepper in a food processor (or crush in a pestle mortar) and blitz until a fine paste.
Add chilli oil and the paste to a medium heated Le Creuset Signature Round Casserole and cook for 4-6 minutes until the onions have cooked.
Add the coconut milk and stock and mix well.
Add the chicken pieces and cook for 15-20 mins until the chicken has cooked.
Fry 1/3 of the noodles in hot oil until crispy and then set aside.
Add the remaining noodles to the soup and cook for 7-10 minutes.
Lastly season the soup with the fish sauce, white vinegar, sugar and 2-4 limes. Taste and adjust the seasoning to your preference.
Divide the creamy coconut noodle soup into bowls.
Top with fresh coriander, limes, red onion and fried noodles.
Recipe and image courtesy of Claire Joy Cooks.
