This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you don’t have to be exact about quantities. I like to use “straight to wok” or easy cook noodles, my personal preference is for the thicker Udon style noodle, but you can really go with whatever you prefer. I recommend to cook this no more than an hour or so before you plan to serve or the noodles swell too much if left to sit.
Ingredients.
One packet My Thai Curry red curry paste
500 g chicken breast
1 pack of noodles (2 x 150g pouches)
Red Onion
Tomato
Spring onion
Sweet red pepper
Lime
Bean sprouts
Coriander
Pak Choi if available.
One can of good quality coconut milk.
Prep the vegetables and slice the chicken breast. Boil some water, take off the boil and soak the noodles for around 2 minutes as this will stop them sticking together and also prevent them absorbing all the liquid when you add them to the soup. Pour the noodles into a strainer and leave to one side.
Sauté the red onion in the pan with a little vegetable oil until it turns translucent.
Add the tomato and continue to sauté for a few minutes.
Add the chicken and the red curry paste to the pan and continue to cook for 4 or 5 minutes.
Shake the can of coconut milk so that the contents are mixed before opening it. Add about half the contents to the pan, followed by 400 ml of water. You can vary these measurements depending on how thick you like your soup and what you have in the pan. However, don’t make it too thick, remember it’s a soup and not a curry! Bring to a boil, reduce to a simmer.
Add the noodles and stir through for one minute and scatter the remaining ingredients over the top. That’s it!
Serve up making sure that each person has a piece of lime to squeeze into the dish to adjust the taste.
If you like this recipe please click the star rating above! Kop Khun Kha, Nitsa.x
Thai Red Curry Noodle Soup
- Total Time: 20 minutes
- Yield: 3 servings 1x
Description
For such a flavoursome dish this is incredibly quick and easy to prepare. It’s very much mix-and-match and will work with more or less anything you care to put in it. Works great with ready made or “straight to wok” noodles making life even easier:-)
Ingredients
- 500 g chicken breast
- 1 300g pack of noodles
- 1 red onion
- 1 large tomato
- 1 bunch of spring onions
- 1 sweet red pepper
- 1 pack of beansprouts 300g
- 1 Lime
- 1 small bunch of coriander
- 1/2 can of Coconut milk. Quantity varies according to ingredients and taste.
- 400 ml water.
Instructions
Prep the vegetables and slice the chicken breast. Boil some water, and soak the noodles for two minutes. This stops them from sticking together and prevents them from absorbing all the liquid when you add them to the soup. Pour the noodles into a strainer and leave to one side.
Sauté the red onion in the pan with a little vegetable oil until it turns translucent.
Add the tomato and continue to sauté for a few minutes.
Add the chicken and the red curry paste to the pan and continue to cook for 4 or 5 minutes.
Shake the coconut milk so the contents are mixed before opening. Add half the contents to the pan with 400 mL of water. (3 servings). You can vary these measurements depending on how thick you like your soup and what you have in the pan. However, don’t make it too thick, remember it’s a soup and not a curry! Bring to a boil and reduce to a simmer. Add the noodles and stir through for one minute and scatter the remaining ingredients over the top. That’s it!
Serve up making sure that each person has a piece of lime to squeeze into the dish to adjust the taste.
Notes
You can substitute the chicken with pork or prawns if you wish and mix and match the veggies to your own taste.
It’s best not to cook this more than one hour or so before you plan to serve or the noodles will swell too much if left to sit.
Can serve with a prik nam pla so diners can adjust the taste as they wish. If you like this recipe please click the star rating above. Kop Khun Kha, Nitsa.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner Lunch
- Method: Stove top
- Cuisine: Thai
Nutrition
- Serving Size: Per serving
- Calories: 533
- Sugar: 3.9 g
- Sodium: 484.8 mg
- Fat: 24.3 g
- Saturated Fat: 13.6 g
- Carbohydrates: 36.4 g
- Fiber: 3 g
- Protein: 41.8 g
- Cholesterol: 121.7 mg
Keywords: Noodles, soup, red curry
