Meat mains
Thai red noodle soup
A flavour-packed noodle soup using fragrant and spicy Thai red paste. This recipe uses chicken thighs and chicken stock, but works equally well with tofu or just vegetables and veg stock. Garnishes really elevate this dish, so experiment with finely chopped vegetables, herbs, toasted nuts or seeds.
Cook's notes
Add vegetables like broccoli, pak choi, sweetcorn or whatever you fancy to add colour and extra nutritional value.
Ingredients
- 300g chicken thighs
- Oil, for frying
- ½ a small onion, peeled & diced
- 1 thumb of ginger, grated
- 2 garlic cloves, peeled & finely chopped
- 1 tbsp Thai red curry paste
- 400ml tin of coconut milk
- 400ml chicken or veg stock
- 1 tsp fish sauce
- 200g rice noodles
- Small bunch of coriander, chopped
- 1 lime
Method
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Step 1
Cut the chicken away from the bone and then into small pieces. Season generously with salt and pepper. Heat a little oil in a frying pan and cook the chicken until browned. Remove from the heat and set aside.
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Step 2
In a large saucepan, heat a glug of vegetable oil. Fry the onion on a low heat for 5 minutes, before adding the ginger, garlic and curry paste. Stir- fry for a further 5 minutes.
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Step 3
Add the coconut milk, stock, fish sauce and chicken thighs. Bring to the boil then allow to simmer for 25 minutes. Taste and add more curry paste if you think it needs it.
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Step 4
Cook the noodles as per packet instructions. Once cooked, run under cold water to stop further cooking.
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Step 5
When ready to serve, divide the noodles between two bowls. Ladle the broth and chicken over the noodles. Serve with chopped coriander, a squeeze of lime and any other garnishes you fancy.