serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Marion Grasby's Flavours Of Heart & Home
series • cooking
PG
series • cooking
PG
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 2 tbsp curry powder or Indian spice blend (try garam masala or Madras curry powder)
- 400 ml can coconut milk
- 4 chicken stock cubes
- 1 chicken breast fillet, about 250 g, thinly sliced
- 4 slices ginger
- 3 slices turmeric
- 400 g dried rice vermicelli or egg noodles
- 2 tsp fish sauce, or to taste
- ½ tsp sugar, or to taste
- 100 g bean shoots
- ⅓ cup roughly chopped coriander
- 2 soft - boiled eggs, halved
Instructions
- Heat the oil in a saucepan over medium heat. Add the curry paste and curry powder and stir for 30 seconds or until fragrant. Add coconut milk, stock cubes and 1.25 litres of water and bring to a gentle simmer. Add the sliced chicken, ginger and turmeric, reduce the heat to medium-low and simmer gently for 10 minutes or until the chicken is just cooked through.
- Meanwhile, bring a large saucepan of water to the boil. Add the noodles and cook according to the packet instructions or until just tender. Drain and divide among serving bowls.
- Stir the fish sauce and sugar into the soup, then adjust the seasoning if necessary.
- Ladle the soup and chicken over the noodles, then top with bean shoots, coriander and half an egg. Serve immediately.
Watch how to make this recipe on streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Marion Grasby's Flavours Of Heart & Home
