Red Thai Curry Soup

4 Chicken breast 

1 tbsp red curry paste 

1 tbsp Curried Away spice mix 

1 tbsp garlic (minced)

1 tbsp lime juice

1 can (400ml) coconut milk  

 

1 white onion

2 red bell pepper 

1 tbsp garlic 

1 tbsp ginger 

1 tbsp red curry paste

1 tbsp Curried Away spice mix 

1 can (400ml) coconut milk

2 (900ml) chicken broth

1 tbsp lime juice 

1/4 bunch cilantro

4 sprigs Thai basil

3 green onion

1 pkg (225g) rice noodles 

 

• Mix marinade ingredients together, pour over chicken breast and leave in fridge overnight in a tightly sealed container

 

• Sear chicken in a large stock pot until golden brown on each side (approx. 2 min per side) set aside remaining marinade

 

• Remove chicken from pot, add diced onion and cook until translucent. Add garlic, ginger and red peppers and cook for two more minutes

 

• Add spice mix and red curry paste to pot. Cook for 1-2 minutes

 

• Add chicken broth, coconut milk and remaining marinade liquid to pot. Stir and bring to a boil

 

• Once boiling, turn down to a simmer and add lime juice and chicken back into the pot (optional: add cilantro & basil stems at this point)

 

• Simmer(covered) for 45 minutes stirring occasionally. After time is up, remove chicken, shred and add back to pot

 

•Add noodles and simmer 5 more minutes. Garnish with basil, cilantro and green onion