Thai Chicken Curry Noodle Soup

Name: Thai Chicken Curry Noodle Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 100 g dried rice vermicelli noodles; 2 teaspoon oil; 1/4 cup Thai red curry paste; 200 g button mushrooms, thinly sliced; 1 litre boiling water; 400 mL canned light coconut cream; 2 pots Continental Stock Pot Sensations Chicken Stock Pot; 2 tablespoon brown sugar; 500 g chicken breast fillet, thinly sliced; 250 g cherry tomatoes, halved; 2 kaffir lime leaves, finely shredded; 2 tablespoons fresh lime juice; coriander leaves, to garnish; fried shallots, to garnish

This fragrant, mildly spiced creamy coconut curry noodle soup is super easy to make. Perfect for a quick mid week dinner.

10 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

100 g dried rice vermicelli noodles
2 teaspoon oil
1/4 cup Thai red curry paste
200 g button mushrooms, thinly sliced
1 litre boiling water
400 mL canned light coconut cream
2 pots Continental Stock Pot Sensations Chicken Stock Pot
2 tablespoon brown sugar
500 g chicken breast fillet, thinly sliced
250 g cherry tomatoes, halved
2 kaffir lime leaves, finely shredded
2 tablespoons fresh lime juice
coriander leaves, to garnish
fried shallots, to garnish

Prepare noodles following packet directions. Drain. Cover to keep warm.
Heat oil in a large saucepan. Add shallots, and cook, stirring for 2 minutes. Add curry paste and cook, stirring for 1 minute.
Stir in boiling water, light coconut cream, stock pots and sugar. Bring to the boil, stirring, until stock pot and sugar dissolves.
Add chicken and mushrooms. Reduce heat to medium-low and simmer for 3 mins, stirring occasionally. Add tomatoes and kaffir lime leaves. Cook for a further 2 minutes or until chicken is cooked through and tomatoes have softened. Stir in lime juice, to taste.
Divide noodles and soup among serving bowls. Sprinkle with coriander and shallots. Serve.