Coconut Red Curry Noodle Soup

Easily prepared in just 20 minutes, this soup is bursting with delicious flavours and textures. Tender chicken cooked in a coconutty red curry broth with noodles, fresh veggies and optional tofu puffs.

Ingredients

• 2 tbsp olive oil
• 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp red curry paste
• 270 ml coconut milk
• 500 ml water
• 500 ml chicken stock
• 1 bok choy, cut in half lengthways (or 2 cups of vegetables of your choice)
• 250 g ramen noodles, egg noodles or soba noodles
• 200 g fried tofu puffs (optional)
• 90 g fresh bean sprouts
• 2 lime wedges to serve
• 1 sliced spring onion (scallion), to serve
• 1 sliced red chilli, to serve (optional)
• 1 tsp black sesame seeds, to serve (optional)

Method

1. Heat the olive oil in a large, heavy-based pot over medium–high heat.

2. Add the chicken and cook for 1–2 minutes until sealed.

3. Add the red curry paste and cook, stirring, for 30 seconds.

4. Add the coconut milk, water and chicken stock. Bring to a simmer and add the bok choy or vegetables of your choice. Cook for 2 minutes.

5. Add the noodles and tofu puffs (if using). Cook for 2 minutes.

6. Serve in individual bowls topped with bean sprouts, lime wedges, spring onion, fresh chilli and black sesame seeds (if using).

Tips

• Good vegetable substitutes include broccoli, choy sum, green beans, snow peas or sliced mushrooms.
• Cut the chicken and prepare the vegetables up to 48 hours before cooking. Store separately, refrigerated in airtight containers.
• Best eaten immediately after cooking. Not suitable to refrigerate or freeze.