This is my take on a Thai chicken noodle soup. I visited Bangkok many years ago and a couple of tips I got from a cooking lesson there were to fry the curry paste to help develop flavour and to use a Thai fish sauce at the end, to season the soup — fish sauce adds a unique taste and is made from salted fermented anchovies.
|2 Tbsp||Vegetable oil|
|2 Tbsp||Thai green curry paste, or to taste|
|2 cloves||Garlic, grated|
|1 Tbsp||Fresh ginger, peeled and grated|
|4 cups||Chicken stock|
|2||Kaffir lime leaves, fresh|
|1 cup||Coconut milk|
|400 g||Chicken breasts, thinly sliced (Main)|
|400 g||Pad thai noodles, cooked|
|2||Bok choy, washed and sliced|
|2 Tbsp||Fish sauce|
|2 Tbsp||Fresh lime juice|
|1||Spring onion, sliced|
|½ cup||Fresh herbs, eg. coriander, vietnamese mint, thai basil, basil|
|2 tsp||Red chillies, sliced|
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- Gently fry onion in oil for 5 minutes then add green curry paste and cook for a further 5 minutes.
- Add garlic and ginger then chicken stock and lime leaves, simmer for 15 minutes.
- Add coconut milk and sliced chicken, bring to the boil, simmer for 3 minutes then add noodles and bok choy.
- When simmering season with fish sauce and lime juice. Serve in hot soup bowls and garnish with spring onion, fresh herbs and chilli.