Recipes - Thai

Quick Coconut Noodle Soup
Quick Coconut Noodle Soup


A spicy and sweet quick-to-cook coconut soup. The authentic, bold and delicious Thai flavors make this noodle soup irresistible!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

4 cakes instant noodles
2 tbsp cooking oil
3 chicken thigh fillets (cut into strips)
1 stalk lemongrass (use bottom 5cm only; finely sliced)
2 cloves garlic (crushed)
2 tsp grated ginger
2 tbsp red curry paste
1 tsp ground turmeric
270ml TCC Coconut Milk
8 spring onion (cut into 3cm lengths)
2 cups beansprouts
1 tbsp Squid Fish Sauce
4 cups chicken stock
2 tbsp lemon juice
¼ cup chopped coriander




Steps:
  1. Bring a saucepan of water to the boil. Add noodles, cook for 2-3 mins. Drain and set aside.
  2. Heat oil in a large saucepan. Add chicken, cook for 3 mins until cooked through.
  3. Add lemongrass, garlic, ginger, curry paste and turmeric. Stir-fry until fragrant (about 1 min)
  4. Add coconut milk, spring onion, bean sprouts, fish sauce, stock and lemon juice. Bring to the boil, simmer for 2 mins.
  5. Divide noodles among 4 bowls; add soup. Garnish with coriander. Serve.

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Quick Coconut Noodle Soup

Quick Coconut Noodle Soup

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A spicy and sweet quick-to-cook coconut soup. The authentic, bold and delicious Thai flavors make this noodle soup irresistible!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

4 cakes instant noodles
2 tbsp cooking oil
3 chicken thigh fillets (cut into strips)
1 stalk lemongrass (use bottom 5cm only; finely sliced)
2 cloves garlic (crushed)
2 tsp grated ginger
2 tbsp red curry paste
1 tsp ground turmeric
270ml TCC Coconut Milk
8 spring onion (cut into 3cm lengths)
2 cups beansprouts
1 tbsp Squid Fish Sauce
4 cups chicken stock
2 tbsp lemon juice
¼ cup chopped coriander

Instructions
  1. Bring a saucepan of water to the boil. Add noodles, cook for 2-3 mins. Drain and set aside.
  2. Heat oil in a large saucepan. Add chicken, cook for 3 mins until cooked through.
  3. Add lemongrass, garlic, ginger, curry paste and turmeric. Stir-fry until fragrant (about 1 min)
  4. Add coconut milk, spring onion, bean sprouts, fish sauce, stock and lemon juice. Bring to the boil, simmer for 2 mins.
  5. Divide noodles among 4 bowls; add soup. Garnish with coriander. Serve.

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