Thai Red Curry Chicken Noodle Soup

Ingredients

• 3-400g Chicken breast (or thigh)
• 2 tablespoons Red Thai curry paste
• 100g Vermicelli noodles
• 1 medium Brown onion (diced)
• 1 medium Red capsicum (diced)
• 1 tea spoon Garlic (minced)
• 1 teaspoon Ginger (minced)
• 2 cups Chicken stock
• 100ml Coconut milk
• 1/4 cup Coriander
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• Salt and pepper
• 1 tabelspoon Olive oil
• 1 tea spoon Lime juice

Method

1. Dice the chicken, add salt and pepper and cook it on a medium high heat with olive oil
2. Once browned, take the chicken out of the pan and put aside
3. In the same pan place your diced onion, red capsicum and minced garlic
4. After a few minutes, once the capsicum and onion has softened, add the red curry paste with the minced ginger
5. Once the aroma of the Thai red curry paste comes through, add the chicken stock followed by the coconut milk
6. Add the cooked chicken and bring to boil. Reduce to a medium heat for about 5 min
7. Add cooked, vermicelli rice noodles, fish sauce, and brown sugar to taste.
8. Add coriander to mix through and serve. Add salt and pepper to taste if necessary, as well as lime juice.

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml
• Valcom - Valcom Curry Paste Red