Thai Red Curry Chicken Noodle Soup
This fiery Thai-style chicken noodle soup is quick and easy to prepare
- 3 tbsp vegetable oil
- 200g chicken breasts, cut into bite sized pieces
- 8 echalion shallots, peeled, 4 finely sliced and 4 halved
- 300g ramen noodles
- 3 garlic cloves, peeled and finely chopped
- 1 tbsp ginger paste
- 3 tbsp Thai red curry paste
- 500ml chicken stock
- 2 tins of coconut milk
- 3 tbsp fish sauce
- Juice of 2 limes
- Small bunch of coriander
Heat one tablespoon of the oil in a wok, add the chicken pieces and the halved shallots and cook for 10 minutes until the chicken is cooked through, and the shallots are soft and slightly charred. Remove to a plate.
Meanwhile, put a medium size pan of water onto boil. Once boiling, add the ramen noodles and cook according to pack instructions. Drain and rinse well with cold water. Toss with a teaspoon of oil and put to one side.
Add the remaining oil to the wok and add the sliced shallots. Cook, stirring often, for five minutes. Then add the garlic, ginger and curry paste and cook for a further two minutes.
Add the chicken broth, coconut milk and fish sauce, bring to a simmer and cook for five minutes. Add the lime juice, and season with salt and pepper to taste.
To serve, divide the noodles between two deep bowls, ladle over the broth and top with the chicken pieces and halved shallots. Finish with the coriander.