Thai Red Curry Soup
Recipe by Justine Schofield
Serves 4 | 
5 minutes prep time | 
15 minutes cooking time
Ingredients
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1 tbsp vegetable oil
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3 tbsp AYAM™ Thai Red Curry Paste
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1L chicken stock or vegetable stock
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2 x (270ml) cans AYAM™ Coconut Milk
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1 chicken breast
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Juice and zest 1 lime, plus extra to serve
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1 tbsp caster sugar
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1 tsp AYAM™ Fish Sauce
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100g rice AYAM™ Vermicelli Noodles
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250g firm tofu, cut into cubes
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Asian greens such as bok choi and/or Chinese broccoli
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150g mixed mushrooms
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1 large handful of bean sprouts
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Crispy fried shallots, to garnish
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A few sprigs of coriander, to serve
Method
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Heat oil in a pot over a medium-high heat. Add curry paste and 2 tablespoons of coconut milk, cook off for 1 minute until it starts to split. Add the stock followed by the coconut milk and bring to the boil. Add the chicken and then turn heat to low and cook for 10-15 minutes.
- Prepare noodles as per packet instructions. Drain and then divide into 4 bowls.
- Remove chicken from broth and portion between bowls. Zest lime over chicken.
- In a small bowl combine the lime juice, sugar and fish sauce. Stir through the broth, then add tofu and vegetables. Cook for a minute and then use a slotted spoon to add to bowls.
- Ladle over the broth and then garnish with bean sprouts, shallots, coriander and extra lime.
