Thai Prawn and Chicken Coconut Curry broth
A broth that offers the simplicity of a soup but is a meal in itself.
Spicy, creamy and full of Thai flavours, its a healthy pick me up that wakens up the tastebuds.
I adore Thai food, it always smells and tastes so fresh and clean, and with the addition of Coconut milk or cream it can offer a smooth richness.
2 small chicken breasts (sliced thinly)
10 king prawns (raw)
200g egg noodles (plus 50g)
1 cup of chopped broccoli
1/2 cup chopped cabbage
1/2 small onion/shallot (sliced)
1 small green chilli
2 spring onions (sliced diagonally)
1 can coconut milk
1 cup chicken stock
3 tbsp red curry paste (see my recipe here)
1 tbsp fish sauce
2 lime wedges
2 tbsp peanuts
Place eggs in boiling water and cook for approx 7 minutes. Set aside.
Add 1 tbsp oil to a pot over a medium-high heat and add onions and chillies. Fry for 2 minutes then add the curry paste. Fry for a further 1 minute then add the chicken.
Coat chicken in paste and fry until sealed.
Add the stock, coconut milk, fish sauce and the veg and lower heat to a medium.
Simmer for about 15 minutes until the veggies have cooked but still retain a bite. Add the prawns and simmer until pink and cooked through.
Deep fry the 50g of extra noodle for 30 seconds, drain and season. Top the broth with the peanuts, lime wedge and the noodle and halved egg served on the side.