Thai Chicken Noodle Soup

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Thai Chicken Noodle Soup
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
2 cups
2 tablespoons
1 tablespoon
1 tablespoon
2 ⅔ cups
Chicken legs (skinned, boned and cut into bite-sized pieces)
3 tablespoons
2 tablespoons
3 cups
18 ounces
vegetable oil (for deep frying)
1
Lime (juiced)
1
scallion (finely sliced into rings)
½
Red onion (finely sliced)
1 handful
Cilantro (leaves picked)

Preparation steps

1.
Take the thick coconut cream from the top of the coconut milk (approx. 200 g) and add to a saucepan with the curry paste and turmeric. Simmer for approx. 5 minutes.
2.
Add the chicken pieces, stir well, then add the fish sauce and soy. Pour in the rest of the coconut milk and the stock and boil for approx. 10 minutes.
3.
Meanwhile, cook 350-400 g noodles in boiling salted water according to the instructions on the packet. Drain, quench in cold water and leave to drain.
4.
Heat the vegetable oil to approx. 180°C (375°F) and deep fry the rest of the noodles until they are crispy and bubbles form. Drain on kitchen paper.
5.
Season the soup to taste with lime juice, stir in the boiled noodles and divide between bowls. Serve garnished with crispy noodles, spring onion, red onion and coriander.