Thai Chicken Noodle Soup
Fragrant with traditional Thai aromatics of lemongrass, coriander and lime leaves, this rich and coconutty broth plumped up with chicken and noodles is a deeply satisfying dinner of spicy, tangy and clean flavours.
Recipe
1
Prepare Aromatics
Rinse coriander, pick leaves and set aside. Finely chop roots and stems. Peel and thinly slice eschalot.
2
Cook Aromatics
Heat oil in a large saucepan over medium-high heat. Add eschalot and coriander roots and stems and cook, stirring occasionally for 1-2 minutes or until tender.
3
Add Curry Paste
Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and 750ml (3 cups) water. Stir to combine.
4
Add Chicken
Trim green top from lemongrass stalk, halve the stalk lengthways, and use the back of a large knife to bruise the root. Crush lime leaves in your hand. Add lemongrass, lime leaves, fish sauce and chicken to pan. Bring to a simmer and cook for 12 minutes or until cooked through. Cut lime into wedges.
5
Cook Noodles
While the chicken is cooking, place noodles in a heatproof bowl and cover with boiling water from the kettle. Stand for 4-5 minutes or until softened. Drain.
6
Plate Up
Trim beans. Add to broth and cook for 1–2 minutes or until just tender. Remove chicken from broth using tongs and place on a board. Cut into thick slices. Divide noodles between bowls, ladle over broth, discarding lemongrass and lime leaves. Top with chicken, crispy shallots and coriander leaves. Serve with lime wedges.