Thai · Dinner
Curry Noodle Soup With Chicken
Rice noodles in a coconut curry broth built from red curry paste, simmered with chicken thigh, fish sauce and lime, finished with bean sprouts, scallion and cilantro. The soup balances rich coconut fat against sour lime and salty fish sauce, served hot in a deep bowl.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
26.8gFat
52.1gCarbs
6.1gSugar
3.4gFiber
1580mgSodium
184mgChol
16.2gSat Fat
760mgPotassium
68mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Slice the chicken thigh into thin strips, mince the garlic, thinly slice the onion and scallion, tear the cilantro leaves, and soak the rice noodles in warm water for 10 minutes until pliable.
2
Heat the vegetable oil in a medium pot over medium heat and sauté the garlic and onion for 2 minutes until translucent, then stir in the red curry paste and cook for 1 minute until fragrant.
3
Pour in the coconut milk and chicken stock, stir to combine, and bring to a gentle simmer over medium-low heat for 3 minutes until the surface just ripples.
4
Add the drained noodles and chicken strips to the simmering broth and cook over medium-low heat for 8 minutes until the chicken turns opaque and the noodles turn tender.
5
Remove from heat, stir in the fish sauce and lime juice, taste and adjust, then pour into a deep bowl and scatter bean sprouts, scallion and cilantro over the top and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 5.2 oz150g dry rice noodles
- 1 cup240ml coconut milk
- 1 cup240ml chicken stock
- 3 tbsp3 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 4 cloves4 cloves garlic
- 11 onion
- 1 cup70g bean sprouts
- 22 scallion
- small handful cilantro leaves
- 2 tsp2 tsp vegetable oil
- 11 lime for serving
