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Thai Red Curry Noodle Soup with Chicken
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Thai Red Curry Noodle Soup with Chicken

35 minServes 4Nutri-Score C€€
from @culture_cravings1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • oilPantry15 ml
  • garlic (minced)Produce4 pieces
  • ginger (grated)Produce20 g
  • onion (sliced)Produce1 piece
  • Thai red curry pastePantry60 g
  • red chilli pepper (sliced)Produce2 pieces
  • lime (juiced)Produce1 piece
  • coconut milkPantry400 ml
  • soy saucePantry30 ml
  • fish saucePantry15 ml
  • chicken breast (cut into strips)Meat400 g
  • black pepper (ground)Spices2 g
  • chilli flakesSpices2 g
  • noodlesGrains300 g
  • chicken gyozaFresh12 pieces
  • coriander (chopped)Produce15 g
  • sesame seedsNuts & seeds10 g
  • spring onion (sliced)Produce3 pieces

per serving

Nutrition

594kcal

Carbs
63 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Saucepan

step by step

Method

  1. Aromatics

    • Heat the oil in a stockpot over medium heat.
    • Add the garlic, ginger and onion and fry until fragrant and softened.
    Step 1

  2. Curry base

    • Stir in the Thai red curry paste and sliced red chilli pepper.
    • Cook until the paste darkens and releases its aroma.
    Step 2

  3. Simmer the soup

    • Pour in the coconut milk, soy sauce and fish sauce.
    • Add the chicken breast strips, black pepper and chilli flakes.
    • Bring to a gentle simmer and cook until the chicken is cooked through.
    Step 3

  4. Cook the noodles and gyoza

    • Boil the noodles in a saucepan of water until tender, then drain.
    • Cook the chicken gyoza in boiling water until heated through and cooked.
    Step 4

  5. Assemble and serve

    • Divide the noodles between bowls and ladle over the curry soup with the chicken.
    • Add the gyoza and squeeze over the lime juice.
    • Garnish with red chilli, coriander, sesame seeds and spring onions.
    Step 5
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