Spicy, rich and vibrant curry noodle soup… within half an hour? It’s absolutely possible… and positively delicious.
Easy Curry Mee
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 tbsp curry powder
1/2 tsp turmeric
4 chicken thigh fillets
2 cups coconut milk
6 cups chicken stock
1 lemongrass stalk, bruised
3 tbsp fish sauce
1 tsp sugar
400g cooked noodles
bean shoots, to serve
coriander leaves, to serve
lime wedges, to serve
- Heat the oil in a wok or deep saucepan over medium-high heat. Add the curry paste, curry powder and turmeric. Cook stirring for a minute or until fragrant. Add the chicken thigh fillets and cook for 2 to 3 minutes. Stir in the coconut milk and the chicken stock. Add the lemongrass and simmer for 15 minutes.
- Stir through the fish sauce and sugar, adding more less to taste. Transfer the chicken fillets to a chopping board and slice or shred.
- To serve, divide the noodles among serving bowls. Top with the chicken. Add bean shoots and coriander leaves. And serve with a lime wedge.
