Thai curry noodle soup
serves
4
Thai curry noodle soup
The evenings are dark and the weather’s turned cold… thankfully, with this warming, comforting and flavour-packed Thai curry, Shannon Bennett, has the perfect dish to enjoy curled up on the sofa. Just add your favourite TV show.
Ingredients (14)
- 2 tbs coconut oil
- 2 large desiree potatoes, peeled, cut into 4cm chunks
- 1 onion, thinly sliced
- 1/2 cup (150g) yellow curry paste
- 800ml coconut milk
- 2 cups (500ml) chicken stock
- 1/4 cup (60ml) fish sauce
- 1/2 tsp brown sugar
- Juice of 1 lime
- 600g skinless chicken thigh fillets
- 200g dried rice noodles, cooked according to packet instructions
- 2 cups baby spinach
- 1 long red chilli, thinly sliced
- Thai basil leaves plus coriander leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until potato is just soft.
-
2.Stir in fish sauce, sugar and lime juice. Check seasoning for balance and add more fish sauce, sugar or lime as required. Cut chicken into 3cm pieces, add to sauce and simmer gently for 25 minutes or until chicken is cooked through
-
3.To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.
Reviews
Join the conversation
Log in Register