Red Chicken Curry Soup
Ingredients
1 tbsp peanut oil
2 garlic cloves, finely grated
3cm pce ginger, finely grated
3cm pce of turmeric, finely grated
2 tbsp red curry paste (I love Mae Ploy brand because its spicier than other brands, but any brand will do – you may need to adjust the amount to suit your own taste)
400ml can coconut milk
3 cups reduced sodium chicken stock
400-500g chicken thigh or breast, diced
4 cups chopped greens of your choice – broccolini, asparagus, bok choy, spinach, zucchini, snow peas, beans etc.
Fish sauce, lime juice and palm sugar – to taste, start with 2 tsp of each
100g vermicelli rice noodles
To garnish - cherry tomatoes, red onion, spring onion, fresh chilli, basil, coriander, mint, fried shallots – whatever you like!
Heat wok or large saucepan over medium heat. Add oil, followed by garlic, ginger and turmeric. Fry for 1 minute or until fragrant.
Add laksa paste. Cook for 2 mins or until fragrant. Add coconut milk and stock. Bring to the boil then reduce to simmer.
Add chicken and cook for 3 mins. Add greens and simmer for a further 3 mins or until tender.
Add fish sauce, lime juice and palm sugar, adjusting to taste.
Meanwhile prepare noodles following packet directions. Divide noodles among large serving bowls. Pour laksa mixture over the noodles. Top with garnishes of choice.
Tips – for times you may make a coconut based dish like this too spicy, keep a tiny tin or pack of coconut cream handy in the pantry.
