Thai Red Curry Chicken Noodle Soup recipe

Name: Thai Red Curry Chicken Noodle Soup recipe
Ingredients: handful of cashews or peanuts; 1 tbsp vegetable oil; 2 banana shallots or small onions, sliced; 1 tbsp fresh ginger, chopped (I use frozen); 250g skinless, boneless chicken thighs; 2 cloves of garlic, chopped; 60g Thai red curry paste (I use Thai Taste); 1 tin of coconut milk (400ml); 1 tbsp fish sauce; small handful of Thai basil, sliced (around ⅓ of a 25g pack, small leaves reserved); small handful of coriander leaves and stalks, chopped (optional); 600g wok-ready noodles (or 300g dried rice noodles, see notes); 200g button mushrooms; 1 bell pepper, sliced; 1 head of broccoli, cut into florets; 1-2 limes; 150-250ml low salt stock (I use chicken or vegetable, see notes)

hotcooking.co.uk

Thai noodle soup, easily customised and packed with veg.

View full recipe on hotcooking.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hotcooking.co.uk.

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Ingredients

handful of cashews or peanuts
1 tbsp vegetable oil
2 banana shallots or small onions, sliced
1 tbsp fresh ginger, chopped (I use frozen)
250g skinless, boneless chicken thighs
2 cloves of garlic, chopped
60g Thai red curry paste (I use Thai Taste)
1 tin of coconut milk (400ml)
1 tbsp fish sauce
small handful of Thai basil, sliced (around ⅓ of a 25g pack, small leaves reserved)
small handful of coriander leaves and stalks, chopped (optional)
600g wok-ready noodles (or 300g dried rice noodles, see notes)
200g button mushrooms
1 bell pepper, sliced
1 head of broccoli, cut into florets
1-2 limes
150-250ml low salt stock (I use chicken or vegetable, see notes)