Ingredients:
- 1 tablespoon oil
- 1/2 an onion, chopped
- 1 teaspoon freshly grated ginger ( or 1/4 teaspoon powder if you don’t have fresh ginger)
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste – recipe here (couldn’t find it in the shops, so I made my own!)
- 4 cups of that delicious chicken stock you made using this recipe
- 2 cups water
- juice of 1 lime – or you can substitute lemon
- 100 grams rice noodles – (I used two minute noodles, and only added them once the soup was cooked)
- 1 can coconut milk (or make your own here)
- 2 cups cooked chicken (I used only one cup – remember, my chicken made three meals AND stock!)
- handful of fresh basil, torn
- handful of fresh coriander, chopped
- green onions to taste, chopped
- salt and pepper to taste
Directions
- Add oil and onions to a large pot, and saute for 5 minutes over medium heat, stirring as needed.
- Stir in the ginger, garlic and curry paste and cook for around 30 seconds
- Add the chicken stock, water, lime (or lemon) juice and noodles(if you are using two minute noodles, only add them once the soup is done). Increase heat to high and bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce heat to low and allow to simmer for 10 minutes.
- Stir in the basil, coriander and green onions. Season with salt and pepper as needed.
- Serve immediately. (You may need to add more stock the next day, as the noodles absorb more liquid the longer the soup stands).