thai curry noodle soup
Thai curry noodle soup is as mild or as intense as you like. Red curry paste isn't blazing hot so try a little extra and see what you think. You can also make it with green or yellow curry paste - just make sure to adjust for heat levels...
Curry noodle soup
- 3 cups chicken stock
- 6-7 kaffir lime leaves
- 3-4 Tbsp fish sauce
- 4 boneless skinless chicken breasts or thighs
- 2-3 Tbsp red thai curry paste
- splash of oil
- 2 14 oz cans coconut milk
- 8-10 oz rice noodles
- fresh green chilies
- bean sprouts
- green onions
Pour boiling water over the noodles. Let stand until soft. Rinse under cold water.
Heat the chicken stock, fish sauce and kaffir lime leaves in a medium sauce pan.
Poach the chicken until just done - 160 for breasts, 170 for thighs. Use your instant read thermometer.
Slice the chicken into bite size pieces.
Reserve the cooking liquid.
Heat a splash of vegetable oil in a saucepan large enough to hold the reserved cooking liquid and coconut milk. Add the curry paste and fry briefly.
Add the coconut milk and cooking liquid and bring to a boil.
Taste for salt and add more fish sauce if required.
Warm the chicken in the simmering coconut milk broth.
Serving: 4g | Calories: 749kcal | Carbohydrates: 53g | Protein: 56g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 144mg | Sodium: 1493mg | Potassium: 1293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 4.5mg | Calcium: 65mg | Iron: 5.7mg