Mix up your winter soup repertoire with this fiery Thai-style chicken noodle soup.
Courtesy of UK Shallot, this chicken noodle soup is a twist on the classic. Whether you’ve got a cold, or just fancy something delicious for dinner, this recipe is a winner.
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Easy and quick to make, it will be a dish you’ll want to recreate week after week.
Nutrition Facts
Double Shallot Thai Red Curry Chicken Noodle Soup
Amount Per Serving
Calories 500
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 36mg12%
Sodium 2835mg123%
Potassium 703mg20%
Carbohydrates 66g22%
Fiber 5g21%
Sugar 9g10%
Protein 24g48%
Vitamin A 1820IU36%
Vitamin C 17mg21%
Calcium 83mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Double Shallot Thai Red Curry Chicken Noodle Soup
A fiery and tasty bowl.
Servings: 4
Calories: 500kcal
Equipment
- Wok
- medium-sized pan
Ingredients
- 3 tbsp vegetable oil
- 200 g chicken breast cut into bite-sized chunks
- 8 shallots peeled, 4 finely sliced and 4 halved
- 300 g ramen noodles
- 3 garlic cloves peeled and finely chopped
- 1 tbsp ginger paste
- 3 tbsp Thai red curry paste
- 500 ml chicken stock
- 2 tins of coconut milk
- 3 tbsp fish sauce
- 2 limes juiced
- small bunch of coriander
Method
- Heat 1 tablespoon of the oil in a wok, add the chicken pieces and the halved shallots and cook for 10 minutes until the chicken is cooked through, and the shallots are soft and slightly charred. Remove to a plate.
- Meanwhile, put a medium size pan of water to boil. Once boiling, add the ramen noodles and cook according to pack instructions. Drain and rinse well with cold water. Toss with a tsp of oil and put to one side.
- Add the remaining oil to the wok and add the sliced shallots. Cook, stirring often, for 5 minutes. Then add the garlic, ginger and curry paste and cook for a further two minutes.
- Add the chicken broth, coconut milk and fish sauce, bring to a simmer and cook for 5 minutes. Add the lime juice, and season with salt and pepper to taste.
- To serve, divide the noodles between two deep bowls, ladle over the broth and top with the chicken pieces and halved shallots. Finish with the coriander.
Nutrition
Calories: 500kcal | Carbohydrates: 66g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 2835mg | Potassium: 703mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1820IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 5mg
Recipe by UK Shallot.
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Last update on 2024-04-10 / Affiliate links / Images from Amazon Product Advertising API
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