Thai Red Chicken Noodle Bowl



About this Recipe

By: The Queen of Health

  • 2 tbsp coconut oil
  • 2 garlic cloves, chopped
  • 1 tbsp fresh ginger, grated
  • 3 tbsp Thai red curry paste
  • 200g boneless chicken breast/thigh, sliced
  • 400ml chicken stock
  • 2 tbsp fish sauce
  • 400ml coconut milk
  • 100g rice noodles
  • 1 lime, juiced
  • Garnish with sliced red onion, sliced red chillis and coriander
In a large pan, heat the oil, garlic, ginger, and Thai red curry paste. Fry for 2—3 mins, until fragrant.

Add the chicken and cook for a couple of minutes,
just until the chicken turns opaque.

Add the chicken stock, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly.

Pour the boiling soup over the noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.

Alternatively, you can add the noodles to the boiling broth to cook them, and then divide them among serving bowls.

smoothie bowl