Thai Chicken Noodle Soup
A quick Thai chicken noodle soup with tender noodles, aromatic broth and spicy chicken mince. Fresh, cosy and perfect for weeknights.
Ingredients
For the broth
- 2 cups chicken stock (480 ml)
- 1 tbsp vegetable oil
- 1 tbsp garlic chopped
- 1 tbsp onion chopped
- 1 tbsp red chili chopped
- 1 tsp red curry paste
- 2 handfuls bean sprouts
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp lime juice
For the noodles
- 1 cup cooked rice noodles (100 g)
For the spicy chicken topping
- 1 tbsp vegetable oil
- 7 oz chicken mince (200 g)
- 2 tsp red curry paste
- ¼ cup chicken stock (60 ml)
Instructions
-
1) Heat the vegetable oil and 1 tsp of red curry paste in a medium saucepan over medium heat. Gently fry the paste for a minute. Add the chopped garlic and onion and sauté for another minute until fragrant. Stir in the red chili, then pour in the chicken stock. Bring it to a boil, reduce the heat, and let it gently simmer.
-
2) In a frying pan, add a tablespoon of vegetable oil. Once hot, add the red curry paste and fry for a minute. Then add the chicken mince and cook until the mince is tender, breaking it up with a fork so it becomes fine. Then add the chicken broth and let the chicken simmer over low heat until the broth is almost gone.
-
3) Add the cooked rice noodles and bean sprouts to the soup broth and let them warm through for a minute (don't let them become mushy). Add th fish sauce, soy sauce, and lime juice. TasteStir, t and adjust the seasoning: more lime for brightness, more soy or fish sauce for depth.
-
4) Ladle the soup into bowls, making sure each portion gets plenty of broth, and noodles. Finish with the spicy chicken mince. Serve immediately.
