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 (1.1 lbs) chicken thigh and drumstick pieces
400g (14 oz) 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
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.
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.