Recipe adapted from: http://www.munchrat.com/thai-curry-chicken-soup/
This recipe makes a flavourful slightly spicy noodle soup. It’s packed with veggies and is super filling. 🙂 I originally stumbled across this recipe when I was looking for ideas on recreating the Ikea Thai chicken soup. This is nothing like the Ikea soup, but it’s pretty damn good! The best part is that everything is cooked in one pot. 🙂
Servings: 6-8 bowls
- 1 Tbsp extra-virgin olive oil
- Half bunch of celery, diced
- 2 bell peppers, diced (I use one red and one green for extra colour)
- 1-2 stalks lemongrass, roughly chopped
- 1 medium eggplant, diced
- 2 medium carrots, diced
- 1 Tbsp minced ginger
- 2-3 cloves garlic, minced
- 2 Tbsp Thai red curry paste (or 1 small can 114g)
- 8 cups (2L) chicken stock
- 2 cans of diced tomatoes
- 1 tbsp fish sauce
- 1 tsp sugar
- 4 chicken thighs, cut into small pieces (or 2 chicken breasts or 2 cups of shredded cooked chicken breast)
- 2 cans coconut milk
- ½ cup of fresh Thai basil leaves
- 4 servings of uncooked egg noodles (any brand you like)
- Over medium heat, add olive oil to a large pot and sauté the celery, bell peppers, lemongrass, eggplant and carrots for a couple minutes, then put the lid on and steam until all the vegetables are soft.
- Then add ginger and garlic to the pot and sauté for another minute.
- Next add red curry paste and sauté for another minute.
- Then add the chicken stock, diced tomatoes, fish sauce and sugar. Bring ingredients to a boil then simmer on low heat for 15 minutes.
- Add the chicken, coconut milk, Thai basil leaves and egg noodles and simmer for another 15minutes. The soup is ready when the chicken and noodles are cooked.