Coconut Curry Noodle Soup
Ingredients
- 2 tbsp coconut oil
- 800 grams organic chicken thighs
- 90 grams (4 tbsp) red curry paste
- 4 cups (1 litre) chicken bone broth
- 400 ml coconut milk or cream
- 4 lime leaves , thinly sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 cups baby spinach leaves
- 400 grams rice noodles or shirataki noodles
- 1/2 cup coriander leaves , chopped
- 1 cup bean sprouts , optional
- 1 red chilli , optional
Instructions
- Heat the coconut oil in a large deep pan and cook the chicken thighs over a medium heat until golden brown, about 5 minutes on each side.
- While the chicken is cooking prepare all of the other ingredients and put a pot of water on to boil for the noodles.
- Remove the chicken and set aside. Add the curry paste to the same pan and fry for 3 minutes. While the paste is cooking slice the chicken into thin strips.
- Add the chicken broth, coconut milk, lime leaves, fish sauce, lime juice and chicken strips to the pan. Bring to a simmer and cook for 10 minutes, until chicken is cooked through. Add the spinach leaves for the last 2 minutes and taste the soup for salt.
- While the soup is cooking boil the noodles as per the packet instructions and drain.
- To serve, put some noodles into the bottom of each bowl, ladle over the soup and top with sprouts, coriander and optional sprouts and sliced red chilli.
Optional ideas:
- You could replace the chicken with tofu or prawns.
- Bok choy or snow peas in place of spinach would be lovely.
- Add some fresh mint leaves as well as the coriander.