For a fuss-free dinner when you’ve got a bit more time on your hands, this spicy, creamy and satisfying Thai red curry noodle soup is both filling and fabulous. Full of fragrant, wondrous Thai flavours, it doesn’t get more comforting than this. Feel free to mix up the proteins and vegetables to really make it your own.
Thai Red Curry Noodle Soup
1 tbsp vegetable oil
1 x Marion’s Kitchen Thai Red Curry meal kit, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
6 cups chicken stock
500g (1 lb) chicken thigh fillets
400g (14 oz) cooked noodles (e.g. rice vermicelli)
steamed bok choy, to serve
fresh coriander (cilantro) and Thai basil leaves, to serve (optional)
1 long red chilli, finely sliced
- For the noodle soup, heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the RED CURRY PASTE and cook for about a minute until it smells delicious. Stir in the COCONUT MILK, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 1 hour or until chicken is fork tender.
- In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Divide chicken pieces among bowls. Ladle over the soup. Top with coriander and Thai basil leaves (if using), then scatter over the red chilli slices. Now sit back and enjoy your blissful bowl of Thai red curry noodle soup.
