Red Thai Chicken Noodle Soup
Prep:  20 minutes
Cook:  22 minutes
Serves:  4
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Recipe by: Australian Eggs
Indulge in the delightful flavours of Red Thai Chicken Curry Soup! This exquisite soup features at-infused broth filled with succulent chicken, crisp bok choy, and noodles, all garnished with a perfectly cooked egg, fragrant coriander, and a drizzle of crunchy chilli oil. Absolutely delicious!
Credit: Whisk Media Group
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Red Thai Chicken Noodle Soup
Ingredients:
Method:
  1. Heat oil in a large saucepan over medium heat. Add onion, cook, stirring for 5 minutes until soft. Add curry paste. Increase heat to medium-high, cook, stirring, for 1 minute until aromatic.
  2. Add stock and coconut milk and stir until well combined. Bring to a simmer. Reduce heat to medium-low, cover and simmer 10 minutes.
  3. Add chicken and bok choy stems to soup. Simmer 3 minutes. Add the bok choy leaves, carrot and snow peas, cook for 1 minute until snow peas are bright green.
  4. Combine sugar, lime juice and fish sauce, and stir into the soup.
  5. Divide noodles among serving bowls. Ladle soup over noodles. Halve the eggs and place on top. Serve with a drizzle of crispy chilli oil, coriander and lime wedges.
Tips & Hints:
  • Find bundles of thin dry noodles in the Asian section of supermarkets and Asian grocers. Cook according to packet directions.
Nutrition Information
Per adult serving (700g)

Calories

-

Energy

2740.0kJ

Protein

33.0g

Fat, Total

34.0g

Saturated

17.0g

Carbs, Total

51.0g

Sugars

11.0g

Dietary Fibre

8.0g

Sodium

4335.0mg
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