Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

https://youtu.be/1bxw6Kwa8p8 INGREDIENT Thai Red Curry Noodle Soup European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Red Curry, which includes:

  • THAI RED CURRY PASTE

  • COCONUT MILK

  • DRIED HERBS & CHILLI

  • BAMBOO SHOOTS

1 Tbsp vegetable oil

6 cups chicken stock

500g chicken thigh and drumstick pieces

400g cooked noodles (e.g. rice vermicelli)

2 bunches bok choy, halved lengthways and finely sliced

¼ cup roughly chopped coriander

1 long red chilli, finely sliced

Instructions

STEP 1
For the noodle soup, heat the 1 tablespoon of vegetable oil in a large heavy-based saucepan over medium heat. Add the RED CURRY PASTE and cook for about a minute. Stir in the COCONUT MILK, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 1 hour or until chicken is fork tender.

STEP 2
In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Divide chicken pieces among bowls. Ladle over the soup. Top with coriander and red chilli slices.

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