Ingredients Jump to Instructions ↓

  1. 1 red pepper, chopped into lengths

  2. 3 pints chicken or vegetable stock

  3. 3 teaspoons Thai green curry paste

  4. 2 skinless chicken breasts (chopped into small chunks)

  5. 200g raw king prawns

  6. 1/2 small can of coconut cream

  7. 2 handfuls of rice noodles (rice vermicelli) a few stalks of pak choi or other oriental vegetable black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large soup pan heat the oil on a medium heat and saute the onion, garlic and red pepper until the onion is soft and translucent. Add the chopped chicken and king prawns to the pan and cook until the chicken is sealed and the prawns begin to turn pink. Add the Thai curry paste and ginger and reduce the heat. Once you can smell the aromatic flavours from the curry paste add the coconut cream and stir to form a creamy, pale green mixture coating the other ingredients. Pour the stock on top and stir to combine. Add the chili pepper and leave to simmer for 15mins. Whilst the soup is simmering cook the rice noodles in some lightly salted boiling water until they are just cooked through. Rice noodles release starch as the cook so cooking them in with the main body of the dish will make your soup cloudy and stodgy. Add the pak choi and simmer for another minute or two until the stalks are warmed through. Evenly distribute the cooked noodles between 4 bowls and then ladle the chunky soup on top. Season with black pepper to taste.


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