Thai Red Curry Noodle Soup

August 31, 2020

Thai red curry noodles serving presentation 1

This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you don’t have to be exact about quantities. I like to use “straight to wok” or easy cook noodles, my personal preference is for the thicker Udon style noodle, but you can really go with whatever you prefer. I recommend to cook this no more than an hour or so before you plan to serve or the noodles swell too much if left to sit.

Ingredients for Thai red curry noodles

Ingredients.

One packet My Thai Curry red curry paste

500 g chicken breast

1 pack of noodles (2 x 150g pouches)

Red Onion

Tomato

Spring onion

Sweet red pepper

Lime

Bean sprouts

Coriander

Pak Choi if available.

One can of good quality coconut milk.

Prep the vegetables and slice the chicken breast. Boil some water, take off the boil and soak the noodles for around 2 minutes as this will stop them sticking together and also prevent them absorbing all the liquid when you add them to the soup. Pour the noodles into a strainer and leave to one side.

Prepped ingredients for Thai red curry noodle soup Sauté the red onion in the pan with a little vegetable oil until it turns translucent. 

Saute chopped onions Add the tomato and continue to sauté for a few minutes.

add chopped tomatoes and continue to cookAdd the chicken and the red curry paste to the pan and continue to cook for 4 or 5 minutes.

add chicken and curry paste and cook for five minutes Shake the can of coconut milk so that the contents are mixed before opening it. Add about half the contents to the pan, followed by 400 ml of water. You can vary these measurements depending on how thick you like your soup and what you have in the pan. However, don’t make it too thick, remember it’s a soup and not a curry! Bring to a boil, reduce to a simmer.

add coconut milk and waterAdd the noodles and stir through for one minute and scatter the remaining ingredients over the top. That’s it!

add vegetables and noodles to the potServe up making sure that each person has a piece of lime to squeeze into the dish to adjust the taste.
If you like this recipe please click the star rating below!  Kop Khun Kha, Nitsa.x

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A
Mild Thai Green Curry
Andy Bell (Limoges, FR)
Oh my word!

Fantastic tasty and authentic Thai curry sauce. Took me straight back to my favourite place in the world, Ko Samui

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Southern Thai Green Curry Paste
David W (Worcester, GB)
True taste of Thailand

Before Covid I regularly travelled to Bangkok on business and have been there 25-30 times. These curry pastes + good quality coconut milk result in Thai curries as good as any I have eaten in Thailand - I will be ordering again very soon! Delicious and authentic.

W
Crying Tiger Sauce
Wayne Phillips
Crying Tiger

Excellent sauce. Very authentic flavours

M
Thai Green Curry Paste
Mick J (Bolton, GB)
Best green curry ever

Have my own recipe for green curry from scratch which I always preferred to any shop bought paste until now…. Using this made making a green curry much quicker and tasted even better. Will be ordering more of these (and try the yellow and red paste too) and will order some of the ones I didn’t get last time!

Southern Green curry

As always taste and flavour are spot on, no better pastes on the market in my opinion

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