Bowl of Coconut Chicken Soup with Noodles and Fresh Lime

Chicken noodle soup

Name: Chicken noodle soup
Total time: 45 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 tbsp vegetable or coconut oil; 150g red curry paste (see below); 4 skinless, boneless chicken thighs or breasts; 400g coconut milk; 600ml vegetable or chicken stock; 3-5 lime leaves; a pinch brown sugar or to taste; 2-4 tsp fish sauce or to taste; lime juice to taste; 4 nests rice noodles cooked and drained; small bunch coriander leaves picked, stalks chopped; 1⁄2 small bunch thai basil or mint leaves picked; a handful bean sprouts cooked following pack instructions; 225g tin bamboo shoots drained; 50g mangetout finely sliced; 1 carrot finely sliced; 1 lime cut into wedges; 2 tbsp coconut cream loosened with water for drizzling (optional); 4 spring onions shredded; 1 red chill shredded; 1 stalk lemongrass trimmed and finely chopped; 1 tsp white peppercorns; 10-15 long red chillies chopped; 4 round shallots peeled and chopped; 1 tsp ground coriander; 1 tsp ground cumin; 5 cloves garlic; 25g galangal peeled and chopped; 2 tsp shrimp paste or 1 tbsp fish sauce; 1 lime zested

Anna Glover

Published: January 17, 2021 at 2:18 PM

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Serves 4

Easy

Total time: 45 mins

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This slurp-able bowl of spicy coconut noodles with chicken was inspired by classic Thai red curry. The freshness of the DIY curry paste will help ward off any winter blues

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Alternatives

Complete the dish

Try this chicken noodle soup then check out our chicken soup, chicken laksa, chicken and rice soup, miso soup, hot and sour soup, prawn laksa and more soup recipes. Try prawns, tofu or finely chopped veg such as butternut squash, sweet potatoes or shiitake mushrooms instead of chicken, if you like.

Ingredients

Nutrition

1 tbsp vegetable or coconut oil
150g red curry paste

(see below)
4 skinless, boneless chicken thighs or breasts
400g coconut milk
600ml vegetable or chicken stock
3-5 lime leaves
a pinch brown sugar

or to taste
2-4 tsp fish sauce

or to taste
lime juice

to taste

TOPPINGS

4 nests rice noodles

cooked and drained
small bunch coriander

leaves picked, stalks chopped
1⁄2 small bunch thai basil or mint

leaves picked
a handful bean sprouts

cooked following pack instructions
225g tin bamboo shoots

drained
50g mangetout

finely sliced
1 carrot

finely sliced
1 lime

cut into wedges
2 tbsp coconut cream

loosened with water for drizzling (optional)
4 spring onions

shredded
1 red chill

shredded

RED CURRY PASTE (MAKES ABOUT 350G)

1 stalk lemongrass

trimmed and finely chopped
1 tsp white peppercorns
10-15 long red chillies

chopped
4 round shallots

peeled and chopped
1 tsp ground coriander
1 tsp ground cumin
5 cloves garlic
25g galangal

peeled and chopped
2 tsp shrimp paste

or 1 tbsp fish sauce
1 lime

zested

Nutrition: per serving

kcal525
fat24.9g
saturates18.4g
carbs48.7g
sugars6.2g
fibre6.7g
protein23.3g
salt1.88g

Method

step 1

To make the red curry paste, pound the lemongrass stalk and peppercorns using a large pestle and mortar. Add the chillies and shallots, and continue to pound into a paste. Add the coriander stalks, spices, garlic and galangal, and pound again until well combined. Stir in the shrimp paste or fish sauce, and lime zest. Alternatively, crush the peppercorns and lemongrass, then tip everything into a blender and blitz to a paste. Will keep chilled in an airtight container for up to a week, or frozen for up to three months.
step 2

Heat the coconut oil in large pan and fry the curry paste for 2-3 minutes or until fragrant. Stir in the chicken and tip in the coconut milk, stock and lime leaves. Bring to a simmer and cook for 15-20 mins or until the chicken is cooked through and very tender. Remove the chicken to a board and shred or slice into bite-sized pieces. Stir the chicken back through the soup, then check for seasoning, adding the sugar, fish sauce and lime juice to taste, if needed. The broth should be hot, sour, salty and spicy.
step 3

Divide the cooked noodles between four warmed deep bowls, and ladle in the broth and chicken. Scatter over the herbs, bean sprouts, mangetout and carrot, squeeze over the lime wedges, drizzle with some coconut cream, if using, and sprinkle with the spring onions and chilli to serve.

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Authors

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Anna GloverSenior food editor

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