Thai Yellow Curry Noodle Soup

Ingredients

• 1 tbsp oil
• 1 tbsp yellow curry paste
• 2 cloves garlic (minced)
• 1/2 onion (sliced)
• 240 ml water
• 80 ml coconut milk
• 1/2 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 tbsp light soy sauce
• 120 g chicken (or thighs, slice thin)
• 50 g bell peppers (sliced into sticks)
• 30 g carrot (sliced into sticks)
• 30 g Chinese cabbage (roughly chopped)
• cilantro (finely chopped, add to taste)
• 60 g dry rice noodles

Instructions

1. 1

   Prepare the ingredients. Soak the rice noodles in warm water until soft; drain and set aside. Thinly slice the chicken. Prep the garlic, onion, bell pepper, carrot, and Chinese cabbage.

2. 2

   Fry the curry paste. Heat oil in a pot over medium heat. Add the yellow curry paste and stir-fry until fragrant and slightly oily, about 30 seconds.

3. 3

   Add aromatics. Add the garlic and onion. Stir-fry until the onion softens and smells aromatic.

4. 4

   Build the broth. Add water, coconut milk, fish sauce, palm sugar, and light soy sauce. Stir until the sugar dissolves and bring to a gentle simmer.

5. 5

   Cook the chicken. Add the sliced chicken and simmer gently until just cooked through, about 2–3 minutes. Turn off the heat.

6. 6

   Cook the noodles. Bring a pot of water to a boil. Cook the rice noodles until just tender according to the package. Drain well.

7. 7

   Assemble. Divide noodles between bowls. Ladle the hot yellow curry soup over the noodles and top with the prepared vegetables. Serve immediately.