Ginger_and_Olives_Thai_Chicken_Noodle_Spoup_Recipe

Thai Chicken Noodle Soup

Thai is one of the most popular cuisines and I can totally see why. Most Thai dishes are rather light but incredibly aromatic and have a (very) spicy edge. Unfortunately, I never had any Thai food in Thailand. I’ve only been to Thailand once on a layover and spent one night in Bangkok. Unfortunately, the world was not my oyster that night (damn you, Murray Head!) and I ended up at KFC.

I did however, try a lot of Thai recipes afterwards and adjusted the dishes to my preferences. This Thai chicken noodle soup is one of my favourite recipes, especially on a cold night. It tastes spicy and aromatic and feels creamy and nurturing.

Thai Red Curry Paste

I made this Thai chicken noodle soup with this Thai red curry paste. Depending on which brand you use, this red curry paste can be incredibly hot. I remember the fist time I used it and I used way (!) too much. The dish wasn’t just too spicy, it was inedible (at least that’s how my European taste buds judged the situation). Because of this dramatic culinary experience I strongly recommend adding the red curry paste little by little while tasting continuously. Ideally, you’ll want to hit the right amount of heat for yourself and only you can judge what that is :)

Ginger_and_Olives_Thai_Chicken_Noodle_Spoup_Recipe

 

 

Print Recipe
Thai Chicken Noodle Soup
This hearty and hot Thai chicken noodle soup is really quick to prepare and will leave you with a warm and fuzzy feeling on the inside. If you like it even warmer and fuzzier you can add some chopped red chili peppers ;)
Ginger_and_Olives_Thai_Chicken_Noodle_Spoup_Recipe
Course Main Dish
Cuisine Asian, Thai
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Thai
Cook Time 30 minutes
Servings
people
Ingredients
Ginger_and_Olives_Thai_Chicken_Noodle_Spoup_Recipe
Instructions
  1. Prepare the noodles according to package instructions. Put aside to cool off.
  2. In the meantime remove skin and bone from the chicken legs and cut the meat into bite-sized pieces.
  3. Finely chop ginger, garlic and the white parts of the spring onions.
  4. Heat the oil in a wok or a large pot, add the chicken pieces and fry until they turn slightly brown. Add ginger, garlic and spring onion and fry for another two minutes.
  5. Add chicken broth, coconut milk, half of the red curry paste, peanut butter and soy sauce and stir well. Then season to taste with pepper, salt and the remaining red curry paste. Bring to boil and let simmer for about 5 minutes.
  6. Chop pepper and the rest of the spring onion and, together with the frozen peas, add to the soup.
  7. Leave to simmer for another 2-3 minutes before adding the noodles. Stir well and serve while hot :)
Recipe Notes
Source: Wok & Pfannengerichte, Parragon Books Ltd.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *