Food Network UK

Thai curry chicken noodle soup

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  • Thai curry chicken noodle soup
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Ingredients

  • 2L water
  • 450g boneless skinless chicken breast
  • 450g mangetout, trimmed, cut crosswise in half
  • 1 (145g) package pad Thai noodles or wide rice noodles
  • 1 tbsp grapeseed or coconut oil
  • 40g thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced shallots
  • 2 tsp red curry paste
  • 1 1/2 tsps madras curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 1/2L chicken stock
  • 240ml light coconut milk
  • 240ml unsweetened almond milk
  • 2 tbsp palm sugar
  • 2 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 90g fresh spinach leaves, torn in half
  • 10g coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander leaves, plus 8 sprigs, for garnish
  • 75g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned green onions, white and light green
  • 4 Thai red chillies, seeded, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 60g coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped toasted peanuts
  • 8 lime wedges

Use imperial measurements

Method

How to make Thai curry chicken noodle soup

1) Bring a litre of water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15-20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.

2) Bring the remaining litre of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for six minutes. Drain and add noodles to the peas in the serving bowls.

3) Heat the grapeseed oil in a large saucepan over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for one minute. Add the chicken stock to the pot and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for five minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander, green onions and chillies into each bowl.

Top with Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped peanuts a lime wedge. Garnish with a sprig of coriander and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.