Home Recipes Chicken Recipes Thai Red Chicken Curry Noodle Soup Recipe

Thai Red Chicken Curry Noodle Soup Recipe

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1/3 cup (100g) store-bought red curry paste
1 x 400ml can coconut milk
3 cups (750ml) water
300g broccolini, trimmed
200g thin dried rice noodles, cooked
2 cups (320g) shredded store-bought barbecued chicken
1 tablespoon lime juice
sea salt and cracked black pepper
baby (micro) coriander (cilantro) leaves (optional), to serve
store-bought crispy shallots (eschalots) (optional), to serve

Place the curry paste in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until fragrant. Add the coconut milk and water and bring to the boil. Add the broccolini andĀ  cook for 1 minute. Add the noodles, chicken, lime juice, saltĀ  and pepper and cook for a further 1 minute, or until heated through. Divide between serving bowls and top with the coriander and crispy shallots to serve.

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Serves 4

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