Thai Curry Noodle Bowl

By rdgplus3

4 Servings
Thai cooks like easy-to-make dishes just as much as western cooks do. That’s why I love this dish. It’s packed full of easy flavours. Once you get to know the ingredients you’ll appreciate its simplicity as much as I do!

Ingredients

• Two 398-ml cans of premium coconut milk
• A heaping spoonful of red or green Thai curry paste
• One bunch of cilantro, roots and leaves chopped separately
• Two thinly sliced chicken breasts
• A few cups of chicken broth
• A shredded carrot
• Four or five lime leaves
• Two lemongrass stalks, cut in half lengthwise and peel off any woody outer leaves
• A few spoonfuls of fish sauce
• The juice and zest of two limes
• A small knob of frozen ginger
• A handful of bean sprouts
• A 227-gram package of rice noodles
• Two or three thinly sliced green onions
• A sprinkle or two of salt or soy sauce

Preparation

Step 1

Scoop the thick coconut cream from the top of one of the cans into a large saucepan or wok set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the cilantro roots and chicken. Sauté until the chicken is cooked through, about five minutes.

Add the coconut juice from the first can and all the contents of the second can with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime. Grate the frozen ginger into the broth with a microplane grater or standard box grater. Simmer for twenty minutes or so.

Stir in the bean sprouts. Add the rice noodles gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about five minutes. Stir in most of the cilantro leaves. Remove the lemongrass stalks. Taste and season with a touch more salt or soy sauce as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro.