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Categories:
red pepper chicken green curry chicken breasts king prawns coconut cream rice noodles choi black pepper
Viewed: 49 - Published at: 2 years agoIngredients
- 1 red pepper, chopped into lengths
- 3 pints chicken or vegetable stock
- 3 teaspoons Thai green curry paste
- 2 skinless chicken breasts (chopped into small chunks)
- 200g raw king prawns
- 1/2 small can of coconut cream
- 2 handfuls of rice noodles (rice vermicelli)
- a few stalks of pak choi or other oriental vegetable
- black pepper to taste
Method
- 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.
