I have two favorite types of food to make and eat: Thai and soup. This recipe encompasses both of my favorites into a perfectly delightful meal.
I just adored this soup. It had all the lovely flavors and freshness of Thai cuisine with the comforting warmth of a noodle soup. I was so pleased that this dish was as perfect in the bowl as it was in my head!
This stores and reheats really well in the refrigerator for a couple of days.
I made this soup not long before we moved out of our old house - I was trying to use up all my perishable ingredients that couldn't go into storage over our holiday. I thought I had lots of egg noodles in the cupboard. Oh was I wrong, I ended up with a mixture of half egg noodles and half 2 minute instant noodles. Still delicious!
Thai Green Curry Noodle Soup
4 Tbsp Green Curry paste
4 cloves garlic, chopped
1/2 onion, chopped
1 bunch coriander
1 tsp cumin
1 green chili, chopped
1/4 tsp chili powder
1 tsp lemon grass
450 mL (14 oz) coconut milk
4 cups low sodium chicken stock
400 g (1 lbs) chicken thighs, cubed
1/2 onion, diced
mixed vegetables of your choice (eg beans, peas, bell peppers, mushrooms)
200 g (7 oz) egg noodles (cooked and drained)
lime zest + 2 Tbsp juice
1/4 Cup fish sauce
1 Tbsp brown sugar
1. Make the curry paste by combining all the paste ingredients in a mortar and pestle or food processer. Mix in about 1/4 cup of the coconut milk. Grind or process until it forms a paste.
2. Heat a large saucepan over a medium heat and fry off the curry paste for a couple of minutes, until fragrant.
3. Add the remaining coconut milk, the stock, chicken, onion, and vegetables, Bring to a boil and simmer for about 15-20 minutes, until chicken is cooked.
4. Add the noodles, lime zest and juice, fish sauce, and sugar. Heat and adjust flavors to suit your tastes.