Easy Thai Red Curry Noodle Soup
For this recipe we will be using chicken breast, I highly recommend cutting the breasts in to bite size pieces and marinating them in some of the curry mixture for at least 2 hours before cooking. Actually for the best results you should marinate the meat overnight in the fridge. A really important part of the red curry is fresh basil leaves, these really enhance the flavour of the curry. Ideally you should use Thai Basil leaves, however these can sometimes be quite difficult to get so you can always use the regular basil leaves.
Ingredients
- 2 Chicken Breasts (Cut into bite sized pieces)
- 200 g Rice Noodles (Follow the instructions minus 1 minute)
- ½ Medium Onion
- ½ Red Pepper
- ½ Yellow Pepper
- 7 tbsp Red Curry Paste
- ½ tbsp Ginger Paste
- ½ tbsp Garlic Paste
- 2 tbsp Fish Sauce
- 400 ml Coconut Milk
- 150 ml Water
- ½ Lemon (Juiced)
- 2 handful Fresh Basil Leaves (Preferably Thai Basil)
Instructions
- In a bowl, mix together 2 tbsp Red Curry Paste and the bite size chicken pieces and mix well to coat. Cover and put in the fridge to marinate from 30 mins to 2 hours (for best results marinate overnight).
- Add the rice noodles to a pan of boiling water and cook for approximately 4 minutes. Remove, rinse and put to one side. (Follow the cooking instructions on the packet, minus 1 minute)
- Slice the onions and peppers.
- Add a little oil to a frying pan over a medium heat. Put in the marinated chicken and fry until about 50% cooked or the there is no visible pink left. Next remove the chicken from the pan.
- Using the same pan, still over a medium heat add in the onions and peppers and fry for a few minutes.
- Add in 5 tbsps curry paste and fry for a minute let the fragrance release, then add in the garlic and ginger and fry a little more. Next add the fish sauce, coconut milk and water, bring this to the boil.
- Once the sauce is boiling carefully add the chicken back in. Allow the sauce to come to the boil once again. Then simmer until the sauce thickens.
- Next add the noodles in and mix well, cook for another few minutes to allow the noodles to soak up some of the flavour.
- Scatter the one handful basil leaves and allow them to wilt, squeeze in the lemon, give it a good mix.
- Scatter more basil on the curry as you serve. Enjoy your meal :)
