Thai Red Curry Noodle Soup

Oh so creamy and oh so dreamy, it’s easy to get curried away with this Thai Red Curry Noodle Soup. It’s everything you need in a bowl! With a silky coconut milk base, a zing of lime, and the nourishing goodness of Chicken Bone Broth Concentrate, one slurp and you'll be hooked. Don't be surprised if you find yourself in a bit of a soup-erior state of bliss!

Ingredients

PANTRY ITEMS

1 tablespoon coconut oil

3 shallots finely sliced

1 tsp fresh ginger, grated

3 cloves garlic minced

⅓ cup thai red curry paste (preservative free)

2 tbsp Chicken Bone Broth Concentrate native herbs

700ml boiling water

400g can full fat coconut milk

1 tsp fish sauce

Juice of 1 lime

4 chicken breast, skin off

200g noodle of choice

Chopped scallions to taste

Coriander

Lime wedges for serving (optional)

NUTRA ORGANICS INGREDIENTS

Chicken Bone Broth Concentrate Native Herbs

Method

Heat shallots, ginger and garlic stirring, in a large pot with coconut oil for 3-4 minutes until softened.
Add curry paste, chicken bone broth concentrate, water, coconut milk, fish sauce and lime. Stir to combine.
Add in chicken breasts, cover with lid and poach simmering very gently for 20 minutes. Remove to a plate
Add noodles to the soup, simmer until noodles are soft
Meanwhile shred chicken breast and add back to the soup
Taste and adjust seasoning. Garnish with scallions, coriander and lime wedges

Servings: 4

Ready in: 45 mins

Difficulty level: Easy Peesy