Spicy, rich and vibrant curry noodle soup… within half an hour? It’s absolutely possible… and positively delicious.
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 tbsp curry powder
1/2 tsp turmeric
4 chicken thigh fillets
2 cups coconut milk
6 cups chicken stock
1 lemongrass stalk, bruised
3 tbsp fish sauce
1 tsp sugar
400g cooked noodles
bean shoots, to serve
coriander leaves, to serve
lime wedges, to serve
Heat the oil in a wok or deep saucepan over medium-high heat. Add the curry paste, curry powder and turmeric. Cook stirring for a minute or until fragrant. Add the chicken thigh fillets and cook for 2 to 3 minutes. Stir in the coconut milk and the chicken stock. Add the lemongrass and simmer for 15 minutes.
Stir through the fish sauce and sugar, adding more less to taste. Transfer the chicken fillets to a chopping board and slice or shred.
To serve, divide the noodles among serving bowls. Top with the chicken. Add bean shoots and coriander leaves. And serve with a lime wedge.
