A Thai chicken noodle soup to keep you cosy all winter. The perfect mix of spicy Thai curry, creamy coconut milk and fresh lime juice and basil. Also... noodles for days!
- 3 cloves garlic
- 1 inch piece of ginger
- 250g boneless skinless chicken, diced
- 1 red onion thinly sliced
- 1 yellow pepper, thinly sliced
- 1/3 jar Thai red curry paste
- 1 tin sweet corn or 200g frozen
- 400ml coconut milk
- 400ml chicken stock (made using a stock cube or use fresh)
- 2 nests of rice noodles
- 2 tablespoons soy sauce
- 2 tablespoons honey
- juice of 1 lime
- 1 bunch coriander
- 1 bunch basil
- Heat some oil in a pan and brown the chunks of chicken. Remove the chicken pieces and set them aside.
- Gently brown the ginger and garlic in the pan and add a splash of water and scrape up any brown bits from the chicken. Add the red onion and soften for about 5 minutes. Save a little bit of onion for the top of the soup bowls.
- Add in the yellow pepper, sweet corn and Thai curry paste. Stir well. Add the chicken pieces back to the pot along with the chicken stock, sweet corn, and coconut milk. Bring to a boil and turn down to a simmer.
- Add in the rice noodles and continue to simmer until they're soft. About 5 minutes. Stir in the soy sauce, lime juice, basil, coriander and honey.
- Divide into bowls and serve with some extra red onions and chopped basil.
To make this in a slow cooker brown the chicken, add in the garlic and ginger. Pour in the chicken broth and cook on low for 6 hours or high for 3.
During the last 30 minutes of cooking, add in the yellow pepper and sweet corn, coconut milk and soy sauce, rice noodles, honey, and herbs. Finish cooking and continue with step 5.
- Category: Soup
- Method: Boil
- Cuisine: Thai
Keywords: Chicken soup, Thai curry, noodles, Easy