Golden Thai Curry Chicken Noodle Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

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!