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–+ servings

Quick Thai Chicken Noodle Bowl

This Quick Thai Chicken Noodle bowl is the perfect combination of quick, easy and delicious. They’re ready in under thirty minutes, packed with flavour and only need one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Lunch
Servings 4

Equipment

Ingredients
  

  • 2 tsp olive oil
  • 2 chicken breasts thinly sliced
  • 1 onion finely sliced
  • 2 garlic cloves crushed
  • 1 tbsp grated fresh ginger
  • 1 red pepper thinly sliced
  • 2 carrots cut into thin matchsticks
  • 1 litre hot chicken stock
  • 400 ml light coconut milk
  • 2 tbsp Thai red curry paste use mild if cooking for children
  • 1 tbsp soy sauce
  • Juice of 1 lime
  • 150 g dried egg noodles
  • 2 large handfuls baby spinach
  • Fresh coriander to serve (optional)
  • Lime wedges to serve

Instructions
 

  • Heat the sesame oil in a large saucepan over a medium heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned.
  • Add the onion, garlic and ginger and cook for 2 minutes, until softened and fragrant.
  • Stir in the red pepper and carrots, then add the Thai red curry paste and cook for 1 minute.
  • Pour in the chicken stock, coconut milk and soy sauce. Bring to the boil, then reduce to a gentle simmer for 8–10 minutes.
  • Add the noodles and cook according to the packet instructions, usually 4–5 minutes.
  • Stir through the baby spinach until just wilted, then squeeze in the lime juice.
  • Taste and adjust the seasoning if needed.
  • Ladle into bowls and finish with fresh coriander and extra lime wedges, if using.
  • Tips:
    -Rotisserie chicken works brilliantly for an even quicker dinner, simply stir it in during the last few minutes of cooking.
    -Add sweetcorn, mushrooms or sugar snap peas for extra vegetables.
    -If serving younger children, reduce the amount of Thai curry paste and let adults add extra at the table.
    -Delicious served with extra fresh herbs and a drizzle of chilli oil for grown-ups.
  • Storage: Store in an airtight container in the fridge for up to 2 days.If making ahead, store the noodles separately from the soup to stop them becoming too soft. Not suitable for freezing once the noodles have been added.
Keyword Chicken, Chicken Noodle Soup, Dinner, One pot
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