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Thai Curry Chicken Noodle Soup
A winter warmer in every sense of the word – it’s fiery, full of flavour and absolutely delicious! It start with a homemade curry paste packed with authentic Thai flavours. Add coconut cream, kaffir lime leaves, Thai basil, fish sauce and a few other aromatics and you’ve got yourself a delicious, coconutty soup base. Ladle it over the seared chicken and noodles and enjoy. Be warned, this recipe is on the spicier side!
- Prep Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Chicken, Soups, Noodles
Ingredients
Scale
For the curry paste:
- 7 dried red chillies, chopped into 1 cm pieces, seeds shaken out
- 4 garlic cloves, finely chopped
- 1 echalion shallot, finely chopped
- 6 fresh kaffir lime leaves, finely chopped
- 10 g fresh coriander stems, roughly chopped
- 1 stalk lemongrass, tough outer layer removed, finely sliced
- 10 g galangal root, grated or finely chopped
- 1½ tsps ground white pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp sea salt
- 1 tsp shrimp paste
- 2 tbsps vegetable oil
For the soup:
- 640 g chicken thigh fillets (boneless and skinless)
- 500 ml chicken stock
- 2 tsps fish sauce
- 1 tbsp soy sauce
- 4 kaffir lime leaves, finely chopped
- 1 tsp sugar
- 250 ml coconut cream
- 1 lime, zest only
- 1 small handful Thai basil leaves, roughly torn
- squeeze of lime juice, optional
- 600 g quick-cook/straight-to-wok udon noodles
Instructions
- Soak the dried chillies in 250 ml of boiling water for 15 minutes. Drain well.
- Add all the curry paste ingredients to a blender or high-powered food processor and blitz until smooth (or smooth-ish). Set aside.
- Place your chicken thigh fillets in a large bowl and season with salt and pepper. Add 1 tbsp of the curry paste and toss to coat. Let sit at least 15 minutes, or up to 4 hours.
- Heat a splash of vegetable oil in a large Dutch oven or non-stick heavy-bottomed pot over medium-high. Sear the chicken, cooking it for 2 to 3 minutes on each side. Transfer to a plate, leaving the oil and juices behind.
- Add the curry paste and cook, stirring constantly, for 1 to 2 minutes.
- Add the chicken stock, fish sauce, soy sauce and kaffir lime leaves and stir to combine. Return the chicken to the pot and bring everything to a simmer. Reduce the heat to low, cover and simmer for 8 mins.
- Turn the heat up to medium. Add the sugar, coconut cream and lime zest and stir to combine. Bring everything to a simmer then reduce the heat to low and simmer for 5 mins.
- Remove the saucepan from the heat and stir in the Thai basil. Taste, season with salt, if necessary, and add a squeeze of lime juice (optional).
- Using tongs, remove the chicken from the soup and let rest for 5 minutes. Use this time to cook your noodles. Drain and divide between bowls.
- Slice the chicken and add it to the serving bowls. Ladle the soup over the noodles and chicken and serve with extra lime wedges on the side.
Equipment
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