The Pioneer Woman Tasty Kitchen
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Thai Noodle Soup

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Level: Easy

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Description

This is my ultimate ‘go-to’ dish when I feel like cooking Thai food. Sometimes curries can be a bit too rich and creamy for me, so this soup is a deliciously light way to keep all of those umami flavours, without breaking the calorie bank.

The other wonderful thing about this dish is that it can be adapted so easily. Make it super healthy by adding more veggies, or if you want to add meat, add some sliced chicken or prawns.

Ingredients

  • 1 Tablespoon Sesame Oil
  • 7 ounces, weight Thinly Sliced Chicken Breasts Or Prawns (peeled And Deveined)
  • 2 teaspoons Red Thai Curry Paste (add An Extra Tsp If You Prefer A Spicier Dish)
  • 1 whole Red Pepper, Stem And Seeds Removed, Sliced
  • 6 whole Scallions, Sliced
  • 16 ounces, fluid Chicken Stock
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Low Sodium Soy Sauce
  • 1 Tablespoon Lime Juice
  • 1 teaspoon Ground Ginger
  • ½ cups Frozen Edamame
  • 5 ounces, weight Egg Noodles
  • 2 Tablespoons Crushed Unsalted Peanuts, To Garnish
  • 1 bunch Chopped Cilantro To Garnish

Preparation

1. In a large saute pan, heat the sesame oil over a medium-high heat. Add the chicken/prawns (if omitting protein, add the vegetables instead) and the red Thai curry paste and stir for 5-6 minutes.

2. Add the red pepper and scallions and stir for a further 2 minutes.

3. Add the stock, fish sauce, soy sauce, lime juice, ginger and edamame, and reduce to a simmer for 5 minutes, allowing the flavors to develop. Taste, and add a dash more soy, fish sauce, lime juice or ginger, if needed.

4. Meanwhile, cook the noodles according to the packet instructions. This should take 3-4 minutes.

5. Drain the noodles and serve between 2 bowls. Divide the soup over the noodles. Add the crushed peanuts and cilantro and serve.

Note that this recipe is not vegetarian as it contains chicken stock and fish sauce. If you want to make it vegetarian you can substitute the stock for vegetable stock, and add extra soy sauce and some lime juice to replace the fish sauce.

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