10 min Thai red curry chicken noodle soup recipe
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How to make 10 min Thai red curry chicken noodle soup recipe
Yield = 4Prep time: 0:05
Cook time: 0:05
Total time: 0:10
Ingredients
- 2 cooked or roast chicken breasts
- 1 lime
- 100g snow peas
- 3 kaffir lime leaves
- 6 baby corn spears
- 1 tablespoon canola oil
- 1 tablespoon red curry paste
- 1L (4 cups) Massel Salt Reduced Chicken Style Liquid Stock
- 400ml can coconut milk
- 2 small fresh red chillies
- 2 fresh coriander sprigs
- 100g rice vermicelli noodles
- 2 teaspoons fish sauce
Method
- Step 1 Heat a large deep frying pan over high heat and bring a small saucepan of water to the boil.
- Step 2 While frying pan and water heats up, shred chicken, discarding any skin and bones. Cut lime into wedges. Finely shred snow peas and 1 lime leaf. Cut the corn spears in half lengthways.
- Step 3 Add oil and curry paste to frying pan and cook for 30 seconds. Add stock, coconut milk and remaining lime leaves. Bring to the boil
- Step 4 Meanwhile, cook the snow peas and corn in the boiling water for 2-3 minutes or until tender crisp. Slice the chillies. Separate the coriander leaves from the stems.
- Step 5 Add the noodles to the stock mixture. Cook for 2 minutes or until the noodles soften. Stir in chicken and fish sauce. Ladle the soup among serving bowls and top with snow peas, corn, chilli, shredded lime leaves and coriander. Serve with lime wedges.
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