Fast Mild Thai Red Chicken Curry Soup
with Rice Noodles, Spring Onion & Lime
- Gluten
- Sesame
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Need a shortcut to big, bold Southeast Asian flavours on a busy weeknight? This vibrant bowl pairs a zesty, aromatic mild red curry broth with tender chicken and wonderfully slurp-able noodles for pure comfort in a flash. Finished with a fresh pop of spring onion and a squeeze of zingy lime, it’s a fragrant masterpiece that's ready before you can even choose what to watch. We’ve replaced the bean vermicelli noodles in this recipe with rice noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Chicken Breast Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Mild Thai Red Curry Paste
1 packet
Asian Stir-Fry Mix
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1
Spring Onion
1
Lime
1
Rice Noodles
Not included in your delivery
1 drizzle
olive oil
2 cup
water
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionaly with a fork to
separate, until tender, 4-6 minutes.
• Drain, rinse, transfer to a bowl and drizzle with olive oil.
• Slice lime into wedges.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips and sweet soy seasoning, tossing, in
batches until browned and cooked through, 4-5 minutes.
• Transfer to a plate and set aside.
TIP: The chicken is cooked through when it is no longer pink inside.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! Return large
saucepan to medium-high heat. Cook mild Thai red curry paste, stirring until
fragrant, 1 minute.
• Add coconut milk, stock concentrate, the water and soy sauce. Bring to the
boil, then reduce heat to medium and simmer until slightly thickened,
3-4 minutes. Return chicken to the pan and add Asian stir-fry mix. Cook until
softened, 1-2 minutes.
• Remove from heat, then add a good squeeze of lime. Season to taste with salt
and pepper.
• Thinly slice spring onion.
• Divide rice noodles between bowls and spoon over mild Thai red chicken
curry soup.
• Top with spring onion and any remaining lime wedges to serve. Enjoy!
