The other day there was a real chill in the air and as I walked the kid to the park I noticed that suddenly there are a tonne of leaves on the floor. It definitely wasn’t a shorts and flip flops day as I’d recklessly assumed. The expression, ‘Winter Is Coming’ wouldn’t get out of my head (any GOT fans reading??) Oh and a cold has materialised out of nowhere, the kid doesn’t even have one would you believe, so I had a sudden urge to make a warm, spicy soup for dinner. There’s something about the seasonal change from Summer (yes, that happened) to Autumn that makes me instantly want to start cooking stews, casseroles and soups, long gone are the delicious salads, sob. Also when I get a cold, I like to overdose on ginger and garlic in my evening meals, I feel like that helps fight a cold. I love Asian inspired food, it’s one of my favourites to both eat and cook. I’ve made a chicken noodle soup before, but this time I wanted something a little more spicy. In my never-ending search for great meal ideas I came across this awesome site which has loads of brilliant, easy and authentic recipes on it. It’s my favourite, go-to site when I need a quick and tasty mid week meal. And this is where I found a really simple coconut curry soup recipe. Here is my version of the recipe.
Red Curry Chicken Soup
Feeds two adults
- 1 Tablespoon Vegetable oil
- 2 Garlic Cloves, crushed
- 1 Tablespoon of Fresh Ginger, grated (I always just cut a hunk and grate that into what I think is a tablespoons worth)
- 2.5 Tablespoons Thai Red Curry Paste
- 250g Chicken. I used a load of pre-cooked, shredded roast chicken that I’d frozen. Whatever you use, you want to chop/slice it into small pieces that are easily slurped in soup.
- 3/4 Chestnut mushrooms (or normal will do)
- 3 Cups Chicken Stock – have this ready at the start
- 1 Cup Water
- 1 Tablespoon Fish Sauce
- 160ml Coconut Milk (you can freeze any left over)
- 2 Nests of Noodles (I used thin egg noodles, thinner is probably better for a soup but it’s no biggie)
- 1/2 Lime
- Chopped Red chilli, Spring Onions and Coriander to garnish
- First if needed, chop your chicken and put to one side (mine was already cooked and good to go)
- Heat the oil in a saucepan and when ready, add the garlic, ginger and red curry paste.
- Give it a good mix and cook for five minutes. Add a bit of the stock that you’ve got ready if it starts sticking.
- Add your chicken now if it needs cooking, and cook for a further five minutes until no longer pink on the outside.
- Add the stock, water, fish sauce and coconut milk and bring to a boil.
- Add your noodles and continue boiling the soup for another five minutes (or however long the noodle cooking time is) With two minutes to go chuck in the mushrooms and your cooked chicken, if using.
- When the noodles are nearly cooked I cut them, in the saucepan into smaller pieces using scissors. I just find it’s easier to eat them that way, but whatever, it all ends up down your front anyway!!
- Do a taste test and add a dash of salt if needed or more water if too salty. In the same vein, if it looks like there’s not much liquid, add a dash more stock or water.
- Ladle into bowls and finish with some red chilli, spring onion and coriander, then squeeze half a lime over each bowl. DELISH!!