Indulge in the delightful flavours of Red Thai Chicken Curry Soup! This exquisite soup features an infused broth filled with succulent chicken, bok choy and noodles, all garnished with a perfectly cooked egg. Absolutely delicious!
Ingredients
1 tbsp vegetable oil
1 small red onion, cut into thin wedges
½ cup red curry paste
1 ltr chicken stock
400ml can coconut milk
2 cups shredded cooked chicken
1 bunch baby bok choy, stems roughly chopped, leaves left whole
Crispy chilli oil, coriander sprigs, lime wedges, to serve
Method
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.
Add stock and coconut milk and stir until well combined. Bring to a simmer. Reduce heat to medium-low, cover and simmer 10 minutes.
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.
Combine sugar, lime juice and fish sauce, and stir into the soup.
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.
