Thursday, 24 November 2016

Thai Noodle Soup

A hot bowl of soup is always up my alley, no matter the season of the year or time of day, I love soup here are three testaments to that 1, 2 and 3 and the comforting warmth that it brings to my soul.

Ancient cultures have long used soups and broths as home remedies for colds and flu and even scientific data shows that soups are more than just good for your soul.

Traditional ingredients in soup like garlic and pepper work as natural decongestants as they thin out mucous and make breathing easier.

Chicken soup is known to have anti-inflammatory properties and drinking hot soup and breathing in the steam can decongest the respiratory system.

Soup also is a healing and fortifying meal, whether or not you feel under the weather, it is excellent during the winter months when your body needs more warming food. Soup is also a wonderful hydrator and gives your body much-needed liquid. On top of all that, soup is easy to digest, making it a great way to get valuable nutrients into your diet.

This Coconut Curry Noodle Soup is a bit of a departure from our normal fare. It’s has a bit of Thai influence, making use of Thai red curry paste and coconut milk. If that’s not enough for you, here are a few of the other things this noodle soup has going for it:

1. It’s incredibly simple to make, taking only about 15 minutes from start to finish.

2. Despite the speediness of its assembly, it has an amazingly complex flavor. The richness of the coconut milk, the spice from the curry paste, the tangy bite of lime, the awesomeness of crispy fried noodles… the list is endless...

3. It can all be made in one… Most noodle soups at least require you to boil the noodles in a separate pot, not to mention the other elements of the dish, but not this one. Because it uses thin rice noodles, you can just throw them into the pot at the end and serve almost immediately, or put the dried noodles in a bowl and pour the broth over the top.

Okay, if I’ve sufficiently convinced you to give this coconut curry noodle soup recipe a try, let’s get on with how to make it.

Serves 4

You will need:

2 tablespoons oil + more to fry the crispy noodles
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
250 gms boneless chicken breast or thighs, sliced
5 cups water
1 1/2 chicken broth cubes
2/3 cup coconut milk
250 gms dried rice vermicelli noodles
2 limes, cut into wedges
Sliced green onions, fried garlic flakes, red or green chillies, corriander and 1 cup fried hakka noodles to garnish


For the crispy noodles, pour vegetable oil into a wok or saucepan to a depth of about 10cm, place over high heat, when the oil hot enough carefully add a small handful of noodles and cook for about 30 seconds or until golden, transfer noodles onto a paper napkin to drain.

Next, heat vegetable oil in a large heavy-based saucepan over medium heat, add curry paste and cook for about a minute, stir in the coconut milk, water, chicken stock cubes and the chicken.

Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.

In the meantime, divide the rice cooked noodles between four large bowls.

Ladle over the soup.

Top with crispy noodles, garlic flakes, coriander, green onion and red chilli slices.

Serve each bowl with a lime wedge to squeeze over just before eating.


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