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Red Thai Curry Noodle Soup

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Ingredients for 4

Red Curry Paste

0.5 fresh chilli
3 cm ginger
0.5 tsp turmeric powder
1 garlic clove
2 shallots
0.5 stalk lemongrass
0.5 lime (juice)
0.25 tsp cumin (ground)
0.25 tsp cilantro seeds (ground)
0.5 tsp chilli (dried)
0.25 tsp black pepper
1 pinch nutmeg
0.5 tsp paprika
1 pinch salt

Noodles

250 g rice noodles

Soup

680 g chicken (shredded)
salt, pepper
1 onion
1 red bell pepper
3 garlic cloves
1.4 l chicken broth (or veggie)
400 ml coconut milk
2 cubes frozen spinach
1 Tbsp fish sauce
2 tsp brown sugar
3 spring onions
0.33 bunch cilantro
0.5 bunch basil (optional)
0.5 lime (juice)

Preparation

Red Curry Paste

  1. Mix all the ingredients for the paste, set aside.

Noodles

  1. Prepare the noodles according to instructions.

Soup

  1. In a wok, sauté chicken, set aside in a bowl, covering it.
  2. In the same wok, sauté onions and bell pepper for 5 min.
  3. Add garlic and curry paste, fry for 1 min.
  4. Add broth, coconut milk and spinach. Boil for 10 minutes.
  5. Add the noodles.
  6. Add the fish sauce, sugar, spring onions, cook for 3 more minutes.
  7. Add the lime and remove from stove.
  8. Serve in bowls and sprinkle with cilantro and basil leaves.