Thai Red Curry Soup
With the super flavourful thai red curry paste broth, vermicelli noodles, and tender chicken thighs - topped with refreshing bok choy… what’s not to love?!
Ingredients
- 3 bulbs bok choy
- 3 garlic cloves
- 4 chicken thighs
- 3 tbsp Thai red curry paste
- 4 cups chicken stock
- 400 mL coconut milk
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 tbsp chicken powder
- Vermicelli dependent on how much you’d like
Instructions
- To a pot place in the whole chicken thighs, with a small amount of olive oil.
- Pour in the oyster sauce, sesame oil, and soy sauce. Cook the chicken and sauces, until the chicken is done and have a nice slight char to it. Then remove from the pot and set aside wrapped in tinfoil.
- To the same pot the chicken was in, add the Thai red curry paste. Mix the curry paste in with the leftover flavours from the chicken, and let it cook slightly.
- To the red curry paste mix in the crushed garlic. Pour in chicken stock, be sure to also delgaze and get all the flavour off the bottom. Then stir in the coconut milk, and chicken powder.
- Let the broth simmer for 15 minutes.
- Take the chicken thighs out of the tinfoil. Cut the chicken thighs into bite size strips, or pieces if you would prefer. Keep these set aside until serving.
- Bring water to a boil. Once boiling, place the vermicelli into the hot water and leave to cook for 2 minutes - or as per packet instructions. Drain and rinse the rice noodles.
- When the vermicelli is also finished cooking, add the bok choy into the thai red curry soup broth for a couple minutes before serving.
- Ladle the thai red curry soup over the vermicelli. Put the cut chicken thighs over top, then place the bok choy next to the chicken. Serve while hot!