Wed, 7 September 2022
Kwanghi Chan's Red Thai Chicken & Prawns Noodle Soup
A perfect bowl of soup noodles to keep you warm with the chill in the air again and with autumn around the corner.
This is a perfect tasty dish to nourish the whole family.
Ingredients (Serves 2)
• 2 pints chicken stock (stock cube if preferred)
• 10-12 shrimp or 8 oz. (226 g) optional
• 2 Chicken fillets strips
• 2 tablespoons red curry paste
• 6 red chilies, sliced
• 3 slices ginger
• 3 lime leaves
• 20g sugar
• 3 drops of fish sauce
• 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
• 200g Egg noodles
• Bok choi, spinach
• Bunch of coriander
• 1 lime
Instructions
1. In a pot, bring chicken stock to boil. Then add the red Curry paste and stir to make your stock.
2. Add Sliced Chicken strips, lemongrass, lime leaves, chilies, bamboo shoots, ginger, sugar, to the stock and bring it to boil.
3. Take out the lemongrass sticks and add in the egg noodles to the stock and cook for 4 mins until noodles are separated and cooked
4. Add in the prawns and zest of the lime only (if you add lime juice too early, the soup might turn bitter) so leave the juice it to the last minute
5. Boil until the shrimps are cooked and the bok choi and spinach in the last 2 mins, dish out and serve hot with fresh coriander on top and a wedge of lime
