Thai Green Curry Chicken Noodle Soup
30 minutes
A classic Thai chicken soup with capsicum, eggplants, mushrooms, bamboo shoots and rice noodles.
alwayshungry
1 person made this
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 300g skinless chicken breast fillets, cut into bite sized pieces
- 2 onions, sliced
- 2 cloves garlic, crushed
- 1 red capsicum, sliced
- 250g baby eggplants, sliced lengthwise
- 200g mushrooms, sliced
- 4 cups (1 litre) chicken stock
- 150g bamboo shoots
- 200g rice noodles
- 200ml coconut milk
- 4 tablespoons Thai green curry paste
- 1 teaspoon fish sauce, or to taste
- 5 sprigs Thai basil, shredded
- 5 sprigs fresh coriander, shredded
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat the oil in a large saucepan over medium-high heat, add the chicken and cook, stirring, until lightly browned, about 3 minutes. Set aside.
- Add the onions, garlic, capsicum, eggplants and mushrooms to the same saucepan and cook until the onion is soft, about 3 minutes. Return the chicken to the saucepan.
- Add the chicken stock and bring to the boil. Stir in the bamboo shoots and rice noodles. Cook, stirring, until noodles are done, about 6 minutes.
- Stir in the coconut milk, curry paste and fish sauce. Bring to a simmer then serve immediately, garnished with fresh basil and coriander.
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