Foodedo recipe

Thai Noodle Soup

Name: Thai Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 g chicken breast (thinly sliced); 200 g rice noodles (dried); 400 ml coconut milk; 750 ml chicken stock; 2 tbsp red curry paste; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tsp light brown sugar; 3 garlic (minced); 20 g fresh ginger (finely grated); 2 stalk lemongrass (trimmed); 4 spring onions (thinly sliced); 80 g baby spinach (fresh); 100 g beansprouts (rinsed); 1 handful fresh coriander (roughly chopped); 1 red chilli (thinly sliced); 1 lime (quartered); 1 tsp sesame oil

35 min ·

A warming, fragrant noodle soup with a lightly spiced coconut broth, rice noodles, and fresh toppings. Quick enough for a weeknight and satisfying enough for the whole family.

Ingredients

18 items

500 gchicken breastthinly sliced
200 grice noodlesdried
400 mlcoconut milk
750 mlchicken stock
2 tbspred curry paste
2 tbspfish sauce
2 tbsplime juice
1 tsplight brown sugar
3garlicminced
20 gfresh gingerfinely grated
2 stalklemongrasstrimmed
4spring onionsthinly sliced
80 gbaby spinachfresh
100 gbeansproutsrinsed
1 handfulfresh corianderroughly chopped
1red chillithinly sliced
1limequartered
1 tspsesame oil

Method

4 steps

Step 1. Soak the noodles: Place the rice noodles in a large bowl and cover with boiling water. Leave to soak for 6–8 minutes until just tender, then drain and set aside. Toss with a small drizzle of sesame oil to prevent sticking.
Step 2. Build the broth: Heat a large saucepan or wok over a medium heat with a little vegetable oil. Add the garlic and ginger and fry for 1 minute until fragrant. Add the red curry paste and stir-fry for another minute. Bash the lemongrass stalks with the back of a knife to release their flavour, then add to the pan along with the chicken stock and coconut milk. Bring to a gentle simmer.
Step 3. Cook the chicken: Season the sliced chicken breast lightly, then add to the simmering broth. Cook for 6–8 minutes until the chicken is cooked through with no pink remaining. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning — add more fish sauce for saltiness or lime juice for brightness. Remove and discard the lemongrass stalks.
Step 4. Finish and assemble: Add the baby spinach to the broth and stir until just wilted. Divide the drained noodles between four deep bowls. Ladle the hot broth and chicken over the noodles. Top each bowl with beansprouts, spring onions, fresh coriander, and sliced red chilli. Serve with lime wedges on the side for squeezing over.