Double Shallot Thai Red Curry Chicken Noodle Soup

Nutrition Facts

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.

A fiery and tasty bowl.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Servings:

Calories: 500kcal

Author: UK Shallot

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.