Thai Chicken and Ramen Noodle Soup
Created by ImPat on December 7, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #36028
Ingredients
- 1/4 cup red curry paste, or yellow (75 grams)
- 4 cups chicken stock (1 litre)
- 400 ml coconut milk
- 500 grams chicken breast fillets, (2 fillets)
- 180 grams ramen noodles
- 125 grams baby corn, halved lengthways
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1 carrot, peeled and cut into long matchsticks
- 100 grams snow peas, trimmed and thinly sliced lengthways
- 4 spring onions, cut into long matchsticks
How to Make
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Step 1: Heat a large saucepan over high heat and add the curry paste and cook, stirring, for 30 secs or until aromatic and then add the stock and coconut milk and bring to a simmer and reduce heat to medium-low.
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Step 2: Add the chicken to the pan and cook, turning occasionally, for 15 mins or until chicken is just cooked through and using a slotted spoon to transfer the chicken to a heatproof bowl and set aside for 10 mins to cool slightly.
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Step 3: Use 2 forks to coarsely shred the chicken and return to the pan with noodles and corn and bring to a simmer and cook for 5 mins or until noodles and corn are tender and remove from heat and add lime juice, sugar and fish sauce and season. Divide among serving bowls and top with carrot, snow pea and spring onion.