Recipes
Thai Chicken Noodle Soup
With silky coconut milk, aromatic ginger and garlic, and that unmistakable punch of Thai red curry paste, this soup has...
Ingredients
For the Soup
- 1 tbsp Vegetable oil (optional if your soup maker allows sautéing)
- 3 Garlic cloves, finely chopped
- 1 tbsp fresh Ginger, finely chopped
- 2 tbsp Thai red curry paste
- 1 tbsp Soy sauce
- 800 ml Chicken or Vegetable stock
- 1 large Onion, cut into small chunks
- 2 medium Carrots, cut into small chunks
- 400 ml can Coconut milk
To Finish
- 200–250 g cooked Roast Chicken, shredded or sliced
- 120 - 150g or 2 nests wide Rice noodles
- 4 Spring onions, thinly sliced
- 1 Lime, cut into wedges
- Small handful fresh Coriander, roughly chopped
Method
- Add the garlic, ginger, Thai curry paste, soy sauce, onion, carrots, coconut milk and stock to the soup maker. Ensure the level sits between the MIN and MAX lines.
- Place the lid on and select the Chunky or Boil setting (depending on your model). Allow it to run through the full cooking cycle.
- With around 10 minutes left, place the cooked noodles into a mixing bowl. Add the spring onions, coriander and a drizzle of sesame oil if you like. Divide between 4 bowls and top with the shredded cooked chicken.
- When the cycle is complete, give the soup a gentle stir. Taste and adjust seasoning with soy sauce or a squeeze of lime.
- Ladle the hot soup over the noodles and chicken, finishing with a little extra coriander.