Thai Style Red Curry Noodle Soup
This Thai Style Red Curry Noodle Soup was incredibly delicious – it has the right balance of everything. It is comforting and satisfying. The soup tastes fantastic you’d want to finish everything all by yourself.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 1 tbsp cooking oil
- 4 cloves garlic chopped
- 1 tbsp grated ginger
- 200 g sliced chicken breast or meat of your choice
- 4 tbsp red curry paste
- 1 heaping tbsp of peanut butter
- 1 chicken cube
- 1 tbsp fish sauce
- 400 ml canned coconut milk
- 3-4 cups (750 ml - 1 liter) hot water hot water
- Salt & pepper to taste
- Noodles pre-soaked in hot water (I used fresh egg noodles & vermicelli)
Toppings:
- Bokchoi
- Coriander
- Roasted chili paste
- Sliced chilis
Instructions
-
Place the noodles in a bowl and pour hot water, enough to cover the noodles.
-
In a pot over medium heat, add cooking oil.
-
Saute garlic and grated ginger for a minute or two.
-
Add chicken and cook until no longer pink.
-
Add red curry paste, peanut butter, and chicken cube. Stir until combined.
-
Pour coconut milk and hot water (see notes) and let it boil.
-
Add fish sauce, salt & pepper.
-
Turn off the heat.
To serve:
-
Drain the noodles and divide them into single serve bowls.
-
Pour soup over the noodles and add the topping of your choice.
Alternatively:
-
You can add the uncooked noodles to the pot and let it cook with the soup.
Recipe Notes
- You can use your choice of meat.
- Add as many things you want like luncheon meat, more veggies, anything you fancy.
- You can use the dry noodles from the instant noodles packet.
- Go crazy on the red curry paste - I won’t judge you.
- Enjoy it while it’s hot!