A fast, fragrant Thai red curry noodle soup with crispy chicken thigh, bok choy and plenty of garlic, ginger and heat.
Ingredients List
Method
- Start by chopping all vegetables, set aside.
- Salt both sides of chicken thigh, set aside.
- In a large 4l pot on medium heat, add the vegetable oil followed by the Capsicum and onion, Sautee for 2-3 mins until softened before adding the garlic and ginger, gently fry on medium-low until fragrant (1 minute).
- Add the red curry paste and mix through the rest of the ingredients, for 2 minutes until fragrant.
- Add the coconut milk, chicken stock, sugar and fish sauce, bring to a simmer and let reduce for 10 mins, add the lime juice just before serving.
- While the Soup reduces, fry the chicken thigh (5-7 mins), skinless side down in 1-2 tbsp vegetable oil (so it lightly covers the bottom of the pan), on medium high heat, flip and cook the other side and finish off on the skinless side to achieve a golden crispy thigh, remove from pan once it reaches 75c, rest and slice into bite sized strips.
- Cook bok choy in water for 1-1.5 mins until softened but bright in colour, remove.
- Place loosened Egg Noodles in bowl with cooked bok choy, ladle in the soup and place the sliced chicken on top followed by coriander, fried shallots and a wedge of lime for garnish.
Blue Ribbon
