Red Thai Chicken Noodle Soup

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A vibrant, flavour-packed dish with tender chicken, aromatic spices, and fresh herbs. This quick and wholesome meal is perfect for sharing with family and friends.

Ingredients

1 Tbsp vegetable oil
1 small red onion, cut into thin wedges
½ cup red curry paste
1 litre chicken stock
400ml can coconut milk
2 cups shredded cooked chicken
1 bunch baby bok choy, stems roughly chopped, leaves left whole
1 large carrot, peeled, shredded
100g snow peas, trimmed, thickly sliced diagonally
1 Tbsp lime juice
1 Tbsp grated palm or brown sugar
1 Tbsp fish sauce
200g dry thin egg noodles (see notes)
4 soft boiled eggs
Crispy chilli oil, coriander sprigs, and lime wedges, to serve

Method

Heat oil in a large saucepan over medium heat. Add onion, cook, stirring for 5 minutes until soft. Add curry paste. Increase heat to medium-high, cook, stirring, for 1 minute until aromatic.
Add stock and coconut milk and stir until well combined. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 10 minutes.
Add chicken and bok choy stems to the soup. Simmer for 3 minutes. Add the bok choy leaves, carrot and snow peas, and cook for 1 minute until snow peas are bright green.
Combine sugar, lime juice and fish sauce, and stir into the soup.
Divide noodles among serving bowls. Ladle soup over noodles. Halve the eggs and place on top. Serve with a drizzle of crispy chilli oil, coriander and lime wedges.

Red Thai Chicken Nooldle Soup