For an Asian inspired hearty soup, try this creamy Thai coconut noodle soup recipe.
- Cook the fresh noodles in boiling salted water for 2 minutes or until just cooked. Drain and refresh under cold running water. Set aside.
- Heat the oil in a heavy-based saucepan over medium heat. Add the curry paste and spices, and cook for about 1 minute or until fragrant and steaming. Add 250ml (1 cup) coconut milk and simmer for 2 minutes to let the flavours infuse. Add the remaining 750ml (3 cups) coconut milk, the fish sauce, sugar and 500ml (2 cups) of water. Toss in the chicken and simmer for about 5 minutes or until cooked through.
- Arrange small handfuls of the cooked noodles in serving bowls, then ladle over the soup. Place a chunk of the deep-fried noodles on top of each. Scatter over a couple of slices of eschalots, a pinch of sliced mustard greens and a small handful of coriander leaves. Finish with a squeeze of lime.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set