Spicy. Coconutty. Creamy. This noodle soup is all things at once, and tastes all the more glorious for it.
Thai Yellow Curry Noodle Soup
1 x Marion’s Kitchen Thai Yellow Curry Meal Kit , which includes:
– YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp vegetable oil
4 cups chicken stock
500g (1 lb) chicken thigh fillets, cut into bite-sized pieces
400g (14 oz) cooked noodles
2 bunches bok choy, halved lengthways, finely sliced
2 long red Asian shallots (or 1 small red onion), finely sliced
¼ cup roughly chopped coriander (cilantro) leaves
1 long red chilli, finely sliced
1 lime, quartered
Crispy wonton noodles:
16 wonton wrappers
vegetable oil, for deep-frying
- For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm (just under 1/8 inch) wide. Pour enough vegetable oil into a wok or saucepan to reach a depth of about 10cm (4 inches). Place over high heat. When the oil reaches 180°C (350°F), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to kitchen paper to drain. Repeat until all wonton noodles are cooked.
- For the noodle soup, heat the 1 tablespoon of vegetable oil in a large heavy-based saucepan over medium heat. Add the yellow curry paste and cook for about a minute to cook out some of those raw ingredients and allow the flavours to make friends with one another. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, followed by the drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 1 hour or until the chicken is fork tender.
- In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup, then top with crispy wonton noodles, shallot, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating.
