Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 400milliliter coconut cream
- 200grams red curry paste
- 2tablespoons fish sauce
- 375grams dried rice noodles
- 1 cup bean sprouts
- 2teaspoons coriander leaves, to serve
- 3 sweet corn cobs, husks and silks removed
- 150grams snow peas, halved
- 1 lime, juiced
- 1L salt-reduced chicken stock
- 2tablespoons coconut oil
- 1/2 hot roast chicken, skin and bones removed, meat roughly shredded
- 2 lime wedges (to serve)
Method
Step 1 of 3
Bring a large saucepan of salted water to the boil and cook corn for 6 minutes or until kernels have softened slightly. Using tongs, remove corn from water and set aside to cool slightly. Using a sharp knife, remove kernels from cob and set aside. Using the same water in pan, cook noodles according to packet instructions. Drain and set aside.
Step 2 of 3
Meanwhile, heat oil in a large saucepan over medium heat. Add red curry paste and cook for 1 minute or until fragrant. Add coconut cream, stock and 2 cups water, bring to the boil then reduce heat to low and simmer for 5 minutes. Add chicken, corn kernels and snow peas, and simmer for a further 2 minutes or until chicken is warmed through. Remove pan from heat and stir through lime juice and fish sauce.
Step 3 of 3
Divide noodles among serving bowls, ladle over soup, then serve with coriander and extra lime
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