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Thai red curry chicken, pumpkin and hokkien noodle soup

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missk

Placeholder card reading “Thai red curry chicken, pumpkin and hokkien noodle soup (photo coming soon)”

Placeholder card reading “Thai red curry chicken, pumpkin and hokkien noodle soup (photo coming soon)”

Thai red curry chicken, pumpkin and hokkien noodle soup

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Ingredients Method

Ingredients
  

  • 700 g boneless chicken thighs cut into bite-sized pieces
  • 400–500 g pumpkin peeled and cut into small cubes
  • 350–400 g thin hokkien noodles
  • 2 bunches baby bok choy chopped
  • 1 tablespoon oil
  • 1 brown onion finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 lemongrass stalk bruised, optional
  • 3 tablespoons Thai red curry paste
  • 4 cups water
  • 4 teaspoons chicken bone broth concentrate I use Best of the Bone
  • 400 ml coconut milk
  • 1 red capsicum thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • Juice of 1 lime
To serve
  • Fresh coriander
  • Sliced spring onions
  • Crispy fried shallots
  • Chilli oil
  • Extra lime wedges
  • Thinly sliced fresh Thai chilli optional for extra heat

Method
 

  1. Heat the oil in a large pot. Add the onion and cook until softened.
  2. Add the garlic, ginger and lemongrass. Cook for another minute.
  3. Stir in the curry paste and cook for 1–2 minutes until fragrant.
  4. Add the chicken and stir to coat it in the curry mixture.
  5. Add the water and chicken bone broth concentrate, stirring until dissolved.
  6. Add the coconut milk, pumpkin, fish sauce, soy sauce and brown sugar or honey.
  7. Simmer gently for 12–15 minutes, until the chicken is cooked through and the pumpkin is tender but still holds its shape.
  8. Add the capsicum and bok choy stems during the final 5 minutes.
  9. Add the thin hokkien noodles and cook according to the packet instructions, usually 2–3 minutes.
  10. Add the bok choy leaves during the final 1–2 minutes, allowing them to wilt.
  11. Remove the lemongrass and stir in the lime juice.
  12. Serve with coriander, spring onions, crispy shallots, chilli oil, lime wedges and fresh Thai chilli if you want extra heat.
    • Use 1 tablespoon of mild Thai red curry paste instead of 3 tablespoons.
    • Keep the full 400 ml coconut milk, which softens the heat.
    • Leave out the fresh chilli and chilli oil.
    • Keep the pumpkin and red capsicum; both add sweetness without heat.
    • You can always add a little more curry paste after tasting.
    • You can add sliced fresh chilli or chilli oil to the bowl if you want it hotter.

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