Spicy, coconutty and so delicious, this easy chicken soup uses Marion’s Kitchen Yellow Curry kit, plus noodles, vegies and crispy fried wonton-wrapper noodles for a crunch that contrasts with the creamy soup.
1 x Marion’s Kitchen Thai Yellow Curry, which includes:
– YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED HERB & CHILLI
– BAMBOO SHOOTS
1 tbsp vegetable oil
4 cups chicken stock
500g (1 lb) chicken thigh fillets
400g (0.9 lb) cooked noodles
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered
Crispy Wonton Noodles:
16 wonton wrappers
vegetable oil for deep frying
For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour enough vegetable oil into a wok or saucepan to reach a depth of about 10cm. Place over high heat. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to kitchen paper to drain. Repeat until all wonton noodles are cooked.
For the noodle soup, heat the 1 tablespoon of vegetable oil in a large heavy-based saucepan over medium heat. Add the yellow curry paste and cook for about a minute. Stir in the COCONUT CREAM, 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. Shred chicken and divide among bowls. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating.