2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
16 store-bought dumplings
6 boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chilli, finely sliced, to serve
Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker
Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.
Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.
Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.
In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Use the same water to cook the dumplings. Divide those among the serving bowls.
Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chilli.
