Solo: Thai Red Curry Chicken Broth with Noodles

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Solo: Thai Red Curry Chicken Broth with Noodles

Free range chicken breasts cooked in fragrant Thai red curry and coconut milk and served with noodles, fresh herbs, bean sprouts, spring onions, chillies and lime.

Ingredients to serve 1

  • 2 x chicken breasts – cut into long fillets (2cm wide)
  • 50g x rice noodles
  • ½ x onion – peel and slice finely
  • ½ tin x coconut milk
  • 1 tsp x chicken stock granules
  • ½ cup x boiling water (for chicken stock)
  • ½ tbsp x fish sauce
  • ½ tbsp x Thai red curry paste
  • 25g x bean sprouts
  • 3g x fresh mint – chop coarsely
  • 3g x fresh coriander – chop coarsely
  • ½ x fresh chilli – de-seed and slice finely
  • 1 stalk x spring onion – cut of ends and slice at an angle
  • ¼ x lime – halve and juice
  • olive oil, salt & pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Stir the chicken stock granules into the boiling water and set aside.

Step 2

Boil the kettle again. Place the rice noodles in a heat resistant bowl and cover with the boiled water. Let the noodles sit for 5 minutes and then drain and set aside.

Step 3

Place a saucepan with a few glugs of olive oil on medium to high heat. Add the onion slices and sauté until soft. Then add the Thai red curry paste and fry for 2 -3 minutes. Now add the chicken fillets and fry for about 2 minutes. Add the chicken stock and coconut milk and leave to simmer on medium heat for 5 minutes. Finally add the fish sauce and lime juice.

Step 4

To serve, place the noodles in the bowl. Pour over the chicken broth mixture. Top with the chopped mint and coriander, bean sprouts, spring onions and chillies (optional/ to taste).