A delicious and fragrant Thai coconut curry noodle soup, perfect for a hearty meal with rich flavors of spices and creamy coconut milk.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 500 ml chicken broth
- 500 g chicken thighs
- 1 bunch cilantro
- 400 ml coconut milk
- 200 g egg noodles
- 2 tablespoons fish sauce
- 1 lime
- 100 g pickled mustard greens
- 2 tablespoons red curry paste
- 2 shallots
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
Step 2
Add the chicken thighs and cook until they are no longer pink on the outside.
Step 3
Pour in the coconut milk and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
Step 4
Stir in the fish sauce and sugar. Adjust seasoning to taste.
Step 5
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Step 6
Divide the cooked noodles into bowls. Ladle the soup over the noodles.
Step 7
Garnish with lime wedges, shallots, pickled mustard greens, and fresh cilantro. Serve immediately.