Thai Red Curry Chicken Noodle Soup – Say that twelve times without blinking!

I served this with fresh bean sprouts and shredded cucumber with a garnish of coriander leaves as some people then believe its from a certain chain of Asian fusion restaurants we like – especially with a side of edamame!

There’s lots of veg in this one too, which the kids don’t seem to notice quite so much in a soup and particularly a curried soup.

Ingredients:

1 large onion finely chopped

1 tablespoon Rapeseed oil

400g can coconut milk

300g red lentils

250g grated carrot

800ml chicken stock

400g can pureed pumpkin

2 heaped tablespoons red Thai curry paste

2 red peppers, chopped and deseeded

1 yellow pepper, chopped and deseeded

2 skinless chicken breast fillets, cooked and sliced finely

3 nests of medium dried egg noodles, cooked in boiling water until tender then drained.

Method:

1.      In a large stock pan, fry the onion in the oil over a low heat until transparent (about 8 minutes).

2.      Add the vegetables, lentils, coconut milk, stock and curry paste, stir and bring to the boil.

3.      Reduce to a simmer, cover and cook for 20 minutes.

4.      Remove from the heat and using a stick blender, blend until smooth.

5.      Return to a low heat, add the egg noodles and chicken and bring back to the boil.

Serves 6