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Ingredients
1 pound boneless skinless chicken thigh, cut into bite sized pieces or 1 3/4 pound bone in skinless chicken thigh or drumstick
2 tbsp coconut oil
1/2 red onion, diced
2 tbsp Mae Ploy Thai red curry paste
2 tbsp Mae Ploy Thai yellow curry paste
2 tbsp minced lemongrass
2 tsp grated ginger
2 minced garlic cloves
2- 3 dried kaffir lime leaves
2 tbsp madras curry powder
1 tsp turmeric
1 tsp coriander
1 tsp cumin
3 cups chicken stock
3 tbsp fish sauce
3 tbsp soy sauce
3 tbsp brown sugar
2 tbsp lime or lemon juice
2 cans coconut milk, full fat
6 oz broccoli (or just a whole pepper or another veggie)
1/2 large bell pepper, sliced
1/2 cup chopped cilantro
1/2 pound of rice noodles, soaked in water for at least an hour
crispy fried onions, green onions and cilantro for garnish
Traditionally served with fried egg noodles as a crunchy garnish as well as a halved boiled egg, pickled mustard greens and extra lemon or lime juice and chili oil/flakes.
I used rice noodles, but tradtitionally egg noodles are used in the soup.
Directions
- In a pot, heat oil. Add the red onion, cook for a couple of minutes.
- Add the curry pastes and lemongrass, cook for another few minutes. Add the garlic and ginger. Mix well.
- Add the chicken pieces, and stir until well coated.
- Add the lime leaves and spices, stir until well coated.
- Add the stock, fish sauce, soy sauce, lemon juice and brown sugar and bring to a boil. Lower heat and let simmer for a couple of minutes. Add the bell pepper.
- Add coconut milk and simmer until chicken is cooked through, about 5-10 minutes. Add the broccoli and cook for another 2 minutes, until broccoli is tender crisp.
- Stir in the cilantro.
- When ready to eat the noodle soup, cook each serving in a small pot along with some rice noodles for a couple of minutes until rice noodles are tender and chewy.
- Serve in a bowl with crispy fried onions on top. Enjoy!
