Name: Red Curry Chicken Noodle Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: ¼ cup red curry paste; 2 small chicken thighs (approx. 400g); 1 L chicken masterstock or chicken stock; 800 ml coconut milk; ¼ cup fish sauce; ¼ cup brown sugar; Juice of 1 lime; 150 g sugar snap peas, trimmed; 1 packet udon noodles, cooked according to packet instructions; Thai basil leaves; Coriander leaves; 3 tbsp chopped roasted peanuts; Crispy chilli oil (optional)

Serves 4

metric

3 tips

Method

For the marinade

1
In a large bowl, coat the chicken thighs with the red curry paste. Cover and marinate for 30 minutes.
2
Preheat a chargrill pan over medium–high heat. Season the chicken lightly with salt and pepper, then grill for 4 minutes on each side or until almost cooked through. Remove and set aside to rest.

For the curry

1
Heat a saucepan over medium heat with a drizzle of oil. Add a little extra curry paste (optional) and cook for 1–2 minutes until fragrant.
2
Bring the chicken stock to a simmer and blanch the sugar snap peas for 1 minute. Remove and set aside.
3
Add the coconut milk and remaining stock to the saucepan and bring to a gentle simmer. Return the chicken to the pan, cover the surface with a cartouche (baking paper), and simmer for 5 minutes. Remove from heat and rest for 10 minutes.
4
Remove the chicken, allow it to cool slightly, then slice. Stir in the brown sugar, fish sauce, and lime juice. Taste and adjust seasoning as needed.
5
Return the sliced chicken to the broth to warm through. Divide the cooked udon noodles between serving bowls. Ladle over the hot curry broth and top with sliced chicken and sugar snap peas.
6
To serve; Finish with Thai basil, coriander, chopped peanuts, and a drizzle of crispy chilli oil if desired. Serve immediately.

...And that's it, enjoy!

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Ingredients

Chicken & Marinade
- ¼ cup red curry paste
- 2 small chicken thighs (approx. 400g)
Curry Broth
- 1 L chicken masterstock or chicken stock
- 800 ml coconut milk
- ¼ cup fish sauce
- ¼ cup brown sugar
- Juice of 1 lime
Vegetables & Noodles
- 150 g sugar snap peas, trimmed
- 1 packet udon noodles, cooked according to packet instructions
To Serve
- Thai basil leaves
- Coriander leaves
- 3 tbsp chopped roasted peanuts
- Crispy chilli oil (optional)

Shopping list for this recipe

Woolworths

Chargrilling adds depth, but a hot pan works just as well.

Swap chicken thighs for breast or tofu for a lighter variation.

Red Curry Chicken Noodle Soup