Coconut Curry Noodle Soup
Servings: 4
Ingredients
- 1 tbsp light cooking oil
- 1 tbsp finely chopped garlic
- 1 tbsp curry paste (red or yellow)
- 1 small onion thinly sliced
- 1 cup boneless chicken/tofu cubed
- 1 cup coconut milk
- 3 cups chicken/vegetable stock
- 1 stalk lemongrass bruised and cut into 2-inch pieces
- 1 cup sliced mushrooms
- 1 lb noodles of choice
- 2 cups chopped bok choy
- salt & pepper to taste
- fresh coriander leaves for garnish
- finely chopped chillies for garnish
- lemon wedges for garnish
Instructions
- Heat oil in a deep pan, and sauté garlic and curry paste till fragrant. Add in onions and chicken/tofu, and saute till lightly browned.
- Add in coconut milk, stock and lemongrass, and let it come to a boil on low heat.
- Add in mushrooms and noodles, and cook covered till noodles are tender and done. Stir in bok choy, cover and cook for 5 minutes.
- Season with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.