Thai Red Curry soup with chicken and noodles
This is more than just soup! the noodles make it a hearty meal. You can of course substitute the chicken for alternative protein such as tofu, Edamame beans or chick peas
Ingredients
- 1 nest of dried noodles
- small handful of cooked chicken
- 1 spring onion
- 1 clove of garlic, minced
- 1 tsp shredded ginger or a small squeeze of ginger purée
- 1 teaspoons of thai red curry paste
- 1/2 fresh red chilli
- 1/4 lime
- 200 ml chicken stock ( either your own stock or make up with 1/2 stock cube or stockpot)
- Fresh coriander for garnish
Instructions
- Add the chopped chicken, chilli pepper, spring onion, garlic, ginger and thai red curry paste to the machine
- Add 200ml of stock .
- Put the lid on the machine and using the selection button, highlight the CHUNKY program
- The CHUNKY program is 24 mins of cooking without the blend.
- In the meantime pour some hot kettle water onto the dried noodles, it takes around 5-8 mins to rehydrate
- Drain the noodles and leave in the bottom of the bowl.
- When the soup is ready, pour over the noodles. Top with more fresh chilli and fresh coriander