Soup season is upon us! This spicy, creamy Thai chicken noodle soup is nourishing, packed with flavour and provides you with a good dose of greens from the brocollini.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the brocollini (store in an airtight container in the fridge).
- Trim the ends off 250g of brocollini and cut into thirds)
Roast ¼ cup of cashews (allow to cool and store in an airtight container in the pantry).
Tips
- The amount of curry paste you use will differ from brand to brand. Start with 2 tablespoons and you can always add more.
- Our favourite store-bought curry pastes are from the brand Mae Ploy – they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
Shortcuts
Vegetables
- Swap out the broccolini for broccoli or bok choy.
- Add some carrot or capsicum for some extra veggies.
- Swap out the lime juice for lemon juice.
Protein
- Swap out the chicken for prawns, only add the prawns at the end when you add the broccolini as they will only take a few minutes to cook.
- For a vegetarian option, swap out the prawns for our Crispy Tofu. Add the tofu to the soup when you add the broccolini.
Other
- Swap out the rice noodles for egg noodles.
- For a lighter soup, swap out the coconut cream for coconut milk.
- Swap out the red curry paste for green curry paste.
- Swap out the cashews for peanuts.
- Swap out the fish sauce for tamari.
Ingredients
- 1 Tbsp coconut oil
- 600g chicken thighs
- 1 red onion (sliced)
- 2 Tbsp red curry paste
- 1 Tbsp ginger (grated)
- 3 cups chicken stock or vegetable stock
- 400ml coconut cream
- 100g rice noodles
- 250g broccolini (ends trimmed and cut into thirds)
- 1 lime (juice)
- 1 Tbsp fish sauce
Garnish
- ¼ cup fresh coriander (roughly chopped)
- ¼ cup cashews (roasted, roughly chopped)
Method
- In a large pot, heat about 1 Tbsp of coconut oil over medium-high heat. Once hot, add the chicken thighs, season with salt and brown for 2-3 minutes on each side; remove from the pot and set aside.
- Turn down to low-medium heat and add a little more coconut oil, curry paste, ginger and red onion. Cook for about 5 minutes until fragrant and the onion has softened.
- Add the chicken thighs back to the pot and pour over the coconut milk and stock, bring to a boil before popping the lid on and reducing to a gentle simmer. Let this simmer for 15 minutes to allow the flavours to develop and the chicken to cook through.
- Remove the lid and use a couple of forks to shred the chicken thighs into bite-sized pieces. Add the noodles to the soup and cook as per the timing on the packet instructions.
- When the noodles have about 2 minutes of cooking time remaining, add the broccolini, lime juice and fish sauce. Allow to cook for 2 minutes until the broccolini has just about cooked (as it will continue to cook once you remove it from the heat).
- Divide the cooked rice noodles among bowls, ladle over the soup and top with some coriander, cashews and optional chilli.
Variations
Vegetables
- Swap out the broccolini for broccoli or bok choy.
- Add some carrot or capsicum for some extra veggies.
- Swap out the lime juice for lemon juice.
Protein
- Swap out the chicken for prawns, only add the prawns at the end when you add the broccolini as they will only take a few minutes to cook.
- For a vegetarian option, swap out the prawns for our Crispy Tofu. Add the tofu to the soup when you add the broccolini.
Other
- Swap out the rice noodles for egg noodles.
- For a lighter soup, swap out the coconut cream for coconut milk.
- Swap out the red curry paste for green curry paste.
- Swap out the cashews for peanuts.
- Swap out the fish sauce for tamari.
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