Thai Chicken Noodle Soup

Ingredients

• 500 ml coconut milk
• 2 tbsp red curry paste
• 1 tbsp Yellow curry paste
• 1 tbsp turmeric
• 400 g chicken thighs
• 3 tbsp Fish sauce
• 2 tbsp dark soy sauce
• 700 ml poultry broth
• 1 Spring onion
• 0.5 Red Onion
• 1 handful coriander leaves
• 500 g egg noodles
• Salt
• vegetable oil (for frying)
• 1 Lime (juice)

Instructions

1. 1.

   Remove the thick coconut cream from the top of the coconut milk (about 200 g) and simmer in a pot with the curry paste and turmeric for about 5 minutes. While this cooks, separate the chicken from the bones and remove the skin. Cut into bite-sized pieces and add to the coconut sauce. Stir well, then add fish sauce and soy sauce. Pour in the remaining coconut milk and broth and let cook for about 10 minutes.

2. 2.

   Meanwhile wash, trim and slice the spring onion into thin rings. Peel the red onion and cut into fine strips. Rinse the coriander leaves, shake dry and pluck the leaves.

3. 3.

   Cook 350-400 g noodles in boiling salted water according to package instructions. Drain, rinse with cold water and let drain.

4. 4.

   Fry the remaining raw noodles in hot vegetable oil (about 180°C) until crisp and bubbling. Let drain on paper towels.

5. 5.

   Season the soup with lime juice, stir in the cooked noodles and serve on plates. Garnish with fried noodles, spring onions, red onion strips and coriander leaves.