Double Shallot Thai Red Curry Chicken Noodle Soup
Mix up your winter soup repertoire with this fiery Thai style chicken noodle soup.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
You’ll need
3 tbsp vegetable oil
200g chicken breasts, cut into bite sized pieces
8 echalion shallots, peeled, 4 finely sliced and 4 halved
300g ramen noodles
3 garlic cloves, peeled and finely chopped
1 tbsp ginger paste
3 tbsp Thai red curry paste
500ml chicken stock
2 tins of coconut milk
3 tbsp fish sauce
Juice of 2 limes
Small bunch of coriander
What to do
Heat 1 tablespoon of the oil in a wok, add the chicken pieces and the halved shallots and cook for 10 minutes until the chicken is cooked through, and the shallots are soft and slightly charred. Remove to a plate.
Meanwhile, put a medium size pan of water onto boil. Once boiling, add the ramen noodles and cook according to pack instructions. Drain and rinse well with cold water. Toss with a tsp of oil and put to one side.
Add the remaining oil to the wok and add the sliced shallots. Cook, stirring often, for 5 minutes. Then add the garlic, ginger and curry paste and cook for a further two minutes.
Add the chicken broth, coconut milk and fish sauce, bring to a simmer and cook for 5 minutes. Add the lime juice, and season with salt and pepper to taste.
To serve, divide the noodles between two deep bowls, ladle over the broth and top with the chicken pieces and halved shallots. Finish with the coriander.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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