Description
A rich and creamy Thai coconut curry noodle soup featuring tender chicken, aromatic spices, and fresh herbs.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 200g egg noodles
- 500g boneless chicken thighs, sliced
- 2 tablespoons red curry paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes.
- Stir in the red curry paste, turmeric, and cumin; cook for 1-2 minutes until aromatic.
- Add the sliced chicken thighs and cook until browned on all sides, about 5 minutes.
- Pour in the coconut milk and chicken broth; bring to a simmer and cook for 15-20 minutes until the chicken is tender.
- In a separate pot, boil the egg noodles according to package instructions; drain and set aside.
- Add fish sauce and soy sauce to the curry; adjust seasoning to taste.
- To serve, divide the noodles into bowls and ladle the curry over the top.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust spice levels with more curry paste if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Thai
Nutrition
- Calories: 550
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 28g