Coconut Red Curry Noodle Soup Recipe | Simple Home Edit

Name: Coconut Red Curry Noodle Soup Recipe | Simple Home Edit
Ingredients: 2 tbsp olive oil; 300 g boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp red curry paste; 270 ml coconut milk; 500 ml water; 500 ml chicken stock; 1 bok choy, cut in half lengthways (or 2 cups of vegetables of your choice) (see note 1); 250 g ramen noodles, egg noodles or soba noodles; 200 g fried tofu puffs (optional); 90 g fresh bean sprouts; 2 lime wedges to serve; 1 sliced spring onion (scallion), to serve; 1 sliced red chilli, to serve (optional); 1 tsp black sesame seeds, to serve (optional)

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My Coconut Red Curry Noodle Soup with tender chicken in a rich, creamy coconut milk broth, flavoured with aromatic red curry paste and vegetables.

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Ingredients

2 tbsp olive oil
300 g boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp red curry paste
270 ml coconut milk
500 ml water
500 ml chicken stock
1 bok choy, cut in half lengthways (or 2 cups of vegetables of your choice) (see note 1)
250 g ramen noodles, egg noodles or soba noodles
200 g fried tofu puffs (optional)
90 g fresh bean sprouts
2 lime wedges to serve
1 sliced spring onion (scallion), to serve
1 sliced red chilli, to serve (optional)
1 tsp black sesame seeds, to serve (optional)