Warm up your taste buds with this delightful Coconut Red Curry Noodle Soup! Perfect for chilly evenings or a comforting meal. Tender chicken pieces are simmered in a rich, creamy coconut milk broth, flavoured with aromatic red curry paste and vegetables. The addition of noodles makes this soup more filling and satisfying. For added texture, you can add fried tofu puffs and top with fresh bean sprouts, sliced spring onions, and lime wedges. Easy, delicious and ready in 15 minutes.
Note 1 – Vegetable substitutes are broccoli (fresh or frozen), choy sum, green beans, snow peas or sliced mushrooms.
MAKE AHEAD – After an even faster dinner? Cut the chicken and prepare the vegetables up to 48 hours before cooking. Store separately, refrigerated in air-tight containers or reusable sandwich bags.
LEFTOVERS – Best cooked and eaten immediately. Not suitable to refrigerate or freeze.
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