Red Thai Noodle Soup
Directions
- 1Grab a pan and add red Thai curry paste with coconut milk, chicken stock and fish sauce.
- 2Grab a pan and add red Thai curry paste with coconut milk, chicken stock and fish sauce.
- 3Grab a pan and add red Thai curry paste with coconut milk, chicken stock and fish sauce.
- 4Simmer that for 20 minutes.
- 5Simmer that for 20 minutes.
- 6Simmer that for 20 minutes.
- 7While the sauce simmers, fry the chicken breast and cut it into slices.
- 8While the sauce simmers, fry the chicken breast and cut it into slices.
- 9While the sauce simmers, fry the chicken breast and cut it into slices.
- 10Add egg noodles to a bowl.
- 11Add egg noodles to a bowl.
- 12Add egg noodles to a bowl.
- 13Pour the sauce over the noodles.
- 14Pour the sauce over the noodles.
- 15Pour the sauce over the noodles.
- 16Add the chicken, spring onions, coriander, bean sprouts, salt, pepper and chilli oil.
- 17Add the chicken, spring onions, coriander, bean sprouts, salt, pepper and chilli oil.
- 18Add the chicken, spring onions, coriander, bean sprouts, salt, pepper and chilli oil.
- 19Add a lime wedge.
- 20Add a lime wedge.
- 21Add a lime wedge.
Ingredients
- 3 tbsp Red Thai curry paste
- 3 tbsp Red Thai curry paste
- 3 tbsp Red Thai curry paste
- 400 g coconut milk
- 400 g coconut milk
- 400 g coconut milk
- 300 g chicken stock
- 300 g chicken stock
- 300 g chicken stock
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- 0 egg noodles
- 0 egg noodles
- 0 egg noodles
- 1 per person chicken breast
- 1 per person chicken breast
- 1 per person chicken breast
- 0 beansprout
- 0 beansprout
- 0 beansprout
- 0 coriander
- 0 coriander
- 0 coriander
- 1 wedge lime
- 1 wedge lime
- 1 wedge lime
- 0 spring onions
- 0 spring onions
- 0 spring onions
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
- 0 chilli oil
- 0 chilli oil
- 0 chilli oil
Equipment
panwhiskfrying panknife