Thai soup – red curry soup with chicken and noodles
Thai soup recipe with red curry, chicken, coconut milk and vegetables.
Servings 4 people
Calories 458kcal
Ingredients
- 500 g chicken breast, cut into bite-sized pieces
- 200 g noodles
- 1 tin baby corn, drained and sliced 200 g drained weight
- 1 large onion, roughly chopped
- 1 red pepper, diced
- 125 g sugar snap peas, sliced
- 4 spring onions, sliced
- 4 cm fresh ginger, finely grated (about 2 tbsp)
- 2 cloves garlic, grated or crushed
- 1/2-1 red chilli, sliced – adjust to taste
- 800 ml stock, chicken or vegetable
- 1 tin coconut milk
- 2-3 tbsp red curry paste
- 2 tbsp tomato purée
- 1 tsp fish sauce
- 1/2-1 lime, juice of
- Salt and pepper
- Oil
To serve
- Cashew nuts
- Spring onions, sliced
- Fresh chilli, optional
Instructions
- Heat a good glug of oil in a frying pan or saucepan over a medium heat and toast the cashew nuts until golden. Lift them out with a slotted spoon and set aside on a plate.
- In the same pan, brown the chicken over a medium heat and season with salt and pepper.
- Add the onion, garlic, ginger, red pepper, spring onions, baby corn and sugar snap peas and cook for about 5 minutes, stirring regularly. I like to hold back half of the red pepper, spring onions and sugar snap peas and only add them to the soup 5 minutes before it is done — that way you keep plenty of crunch and colour. But do as you prefer.
- Add the curry paste and tomato purée and cook for a minute or so before adding the fresh chilli (taste it first so you can judge the heat yourself) together with the coconut milk and the hot stock.Let the soup simmer gently for about 15 minutes. If you have chosen to hold back half of the vegetables as I do, remember to add them to the soup about 5 minutes before it is done.
- Meanwhile, cook the noodles according to the packet instructions, then rinse them in cold water and leave them to drain in a sieve.
- Turn off the heat under the soup, add the fish sauce and season to taste with lime juice, salt and pepper.
- Divide the noodles between 4 bowls, ladle the soup over and top with the toasted cashew nuts, fresh spring onions and, if you like, finely sliced chilli.
Nutrition
Calories: 458kcal | Carbohydrates: 49g | Protein: 37g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1149mg | Potassium: 941mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2448IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 3mg