Thai Curry Noodle Soup

This northern Thai red curry noodle soup is just what you need in your life this winter! The chicken, egg noodles and fragrant coconut curry soup combine beautifully with the zesty lime and coriander to give you a warm, comforting bowl of deliciousness on a chilly night. Ready in under half an hour it's a great weeknight staple, and healthy to boot!

Serves 4

Prep 10 minutes

Cook 20 minutes

Ingredients

1 tbsp coconut oil

2 tbsp red curry paste

2 tsp curry powder

1 tsp ground turmeric

400ml tin coconut milk

4 chicken thighs, cut into bite-size pieces

1 red onion, thinly sliced

1 cup chicken stock

1 tbsp brown sugar

1 tbsp fish sauce

2 nests vermicelli noodles

1 lime

1 red chili, sliced

Handful coriander leaves

Handful fried shallots

Method

1. Heat oil in a large wok. Add the curry paste, curry powder and turmeric and cook, stirring, until fragrant. Add half the coconut milk and cook until the oil splits from the milk.

2. Add in the chicken and cook, stirring, for 4 minutes.

3. Add in the onion, stock, brown sugar, fish sauce and the remaining coconut milk and simmer for 15 minutes or until the chicken is cooked through.

4. Meanwhile, cook the vermicelli noodles according to packet instructions and divide among serving bowls.

5. Juice half the lime and stir juice into curry.

6. Top the noodles with the curry chicken soup. Top with coriander, chilli and fried shallots. Serve with remaining lime wedges.