Thai Red Curry Chicken Noodle Soup
Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | 
Prep 10 minutes | 
Cook 25 minutes 
Ingredients:
- 2 tbsp oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 tbsp AYAM™ Thai Red Curry Paste
- 1 litre chicken bone broth
- 1 tbsp lime juice
- 1 tsp fish sauce
- 270ml AYAM™ Coconut Cream
- 300g cooked chicken, shredded
- 1 medium courgette, sliced
- 1 large carrot, peeled and finely sliced
- 1 red capsicum, diced
- 125g broccoli florets (cut small)
- 125g cauliflower florets (cut small)
- 200g AYAM™ Rice Noodles
Method:
- Heat oil in a large pot over medium heat and add the garlic, ginger, and AYAM™ Thai Red Curry Paste, cooking for 3 minutes until fragrant.
- Stir in the chicken bone broth, fish sauce, lime juice, and AYAM™ Coconut Cream. Cover and simmer for 15 minutes.
- Add in all the vegetables and chicken, and cook for 7 minutes, until the chicken is heated through and the vegetables are tender but not too soft.
- Cooked rice noodles according to package instructions, divide between four bowls, and ladle over the soup. Serve immediately.
Tip: You can swap out the fresh vegetables for about 500g of your favourite frozen vegetables medley. Follwo the same cooking instructions as for fresh vegetables.
