Golden Thai Curry Chicken Noodle Soup

Name: Golden Thai Curry Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 1 heaped tbsp good-quality Thai red curry paste; 1 tbsp fish sauce; 1 heaped tbsp palm sugar or light brown sugar; 1 tsp ground turmeric; 1 x 400ml tin good-quality coconut milk (70% or more coconut extract); 400ml chicken stock; 10g fresh ginger, grated; 2 chicken thighs (see Notes); 175g dried ramen noodles (or your noodles of choice); 1 large handful beansprouts; 1 small handful fresh coriander, roughly chopped; chilli oil, to serve (optional)

6 steps

Prep:10minCook:35min

Updated at: Thu, 18 Jan 2024 06:46:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1104.7 kcal (55%)

Total Fat63.5 g (91%)

Carbs97.5 g (37%)

Sugars12.2 g (14%)

Protein38.3 g (77%)

Sodium1715 mg (86%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 heaped tbspThai red curry paste

good-quality

1 Tbspfish sauce

1 heaped tbsppalm sugar

or light brown sugar

1 tspground turmeric

1 x 400mlcoconut milk

tin, good-quality, 70% or more coconut extract

400mlchicken stock

10gfresh ginger

grated

2chicken thighs

175gdried ramen noodles

or your noodles of choice

1 handfulbeansprouts

1 handfulfresh coriander

roughly chopped

chilli oil

to serve, optional

Instructions

Step 1

Place the Thai red curry paste, fish sauce, palm sugar, ground turmeric, coconut milk, chicken stock and fresh ginger in a medium saucepan and season with a generous pinch of salt. Whisk to combine.

Step 2

Remove the skin from the chicken thighs and add the latter to the broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer for 15 minutes.

Step 3

Place the chicken thigh skins skin-side-down on a chopping board and scrape off any excess fat using a small, sharp knife. Arrange in a single layer on a greaseproof paper-lined baking sheet and top with greaseproof paper. Place a heavy baking sheet, roasting tin or cast iron pan on top and bake at 180°C / fan 160°C for 25 to 30 minutes, or until golden and crisp.

Step 4

Back to the soup. Using tongs, fish out the chicken thighs and leave to cool for 5 minutes, then remove the meat from the bones and chop into small pieces.

Step 5

Bring salted water to a boil in a small saucepan. Cook the noodles according to the package instructions, then drain and divide between serving bowls.

Step 6

Add the chopped chicken, ladle the broth over the top and finish with the beansprouts, fresh coriander and chilli oil (if using) – enjoy!