Ingredients
Scale
1.5 litres chicken stock
400ml coconut milk
1 Chicken breast, skin off
1 onion, thinly sliced
2 cloves garlic, minced
3 cups baby spinach
1 packet dry noodles
2 tablespoons olive oil
2 tablespoons fish sauce
2 tablespoons sugar
2 teaspoons red curry paste
1 ½ teaspoons yellow curry powder
½ teaspoon turmeric
½ teaspoon coriander (ground)
Optional: Top with Carrot, spring onion or onion zoodles, and fresh coriander* You can easily substitute the noodles for rice in this dish. Just cook the rice per the packet instructions and follow the same method below.
Instructions
Method:
- Heat the olive oil in a large soup pot on a medium heat. Add the onion, garlic, red curry paste, yellow curry powder, turmeric, coriander, stirring constantly for 1 minute until fragrant
- Add the chicken stock to the pot and bring to the boil. Reduce to a simmer and gently add the chicken breast, cover and simmer for 5 minutes. Remove the pot from the heat and set aside for 25 minutes – the chicken will continue to cook in the hot stock. Remove the chicken from the stock and set aside
- In a separate pot or bowl, prepare the noodle as per the packet instructions
- Return the soup to a medium heat. Add the coconut milk, fish sauce and sugar and simmer for 2 minutes. Remove from the heat and add the baby spinach
- Drain the noodles and divide into serving bowls
- Slice or shred the chicken breast and add to the bowls
- Carefully pour your soup over the noodles/chicken and serve immediately
Notes
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Cuisine: Asian Inspired