Ingredients 3 chicken thighs (skinless works best)
2 tbsp vegetable oil 1 tin coconut milk 3 tins water ½ stock cube or stock pot 1 stick celery, finely sliced 1 sweet red pepper, thinly sliced 2 large shallots, finely chopped 2–3 cloves garlic, minced ~3 cm fresh ginger, grated ½ red chilli, finely sliced (deseed if you want it mild) 1½ tsp yellow curry paste Juice of 1 lime (to taste) Noodles of choice (egg or rice work great)
The garnishes : Big bunch fresh coriander, roughly chopped (to garnish)
Chilli
Peanut rayu
Limes
Crispy shallots
Method
Prep : thinly slice the chicken thighs. Very vey thin.
Peel & slice the shallot, chilli, garlic & ginger. Very thinly slice the celery & sweet red pepper. Build the base Heat a big splash of oil in a medium pot over medium heat. Add the shallots, celery, and red pepper. Cook for 3-4 minutes until soft and fragrant. Add aromatics- Stir in the garlic, ginger, chilli, and yellow curry paste. Cook for 1–2 minutes until everything smells amazing.
Add in the thin strips of chicken thigh meat. Get some great golden colour on this Add in the coconut milk, water, and stock cube/pot. Bring to a gentle boil, then reduce to a simmer. Cook for 10 minutes. Add the noodles directly to the soup and cook. Finish & balance Stir in lime juice. Taste and adjust seasoning — more lime, salt, or chilli if needed. Serve Ladle into bowls and finish with a generous handful of fresh coriander, fresh lime juice.
