- 150g shredded chicken
- 100g cubed firm tofu
- 100g vermicelli rice noodles
- 1 small zucchini, julienned/spiralised
- 1 medium carrot, julienned
- ½ red capsicum, julienned
- Cooking oil
- Salt & pepper to season
- Broth components:
- 3 tbsp red curry paste
- ½ ground ginger or 1 tbsp fresh, grated ginger
- 4 cups chicken broth
- 1 can (400ml) coconut milk
- 2 tsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- ½ cup thinly sliced green onions
- ¼ cup torn fresh coriander leaves
- ¼ cup torn fresh basil leaves
- To serve:
- Olive oil
- Diced red chillies
- Lime wedges
- Wake up your kettle. Don’t be lazy, tip yesterday’s water away. Boil some fresh one. Soak your vermicelli noodles, let them splash around for 5 minutes (or as per packaging recommendations), rinse them and set aside.
- Coat the bottom of a medium wok with cooking oil. This is no time to be stingy, make it a pool of goodness. Crank the heat up and when the oil is hot, add chicken and tofu. Don't go too crazy, you’re looking for a gentle sizzle not for the smoke alarm to go off. Season with salt and pepper. Keep stirring. When both tofu and chicken look nice and browned, remove from wok and set aside.
- Now it’s time to make your house smell like heavens have just opened aka broth time! In the same wok, add the curry paste and ginger. Stir until fragrant, for about a minute or so. Note: there should be some left over oil from the chicken and tofu still, if not, add about 1 tbsp of cooking oil to prevent burning.
- Add the chicken broth and coconut milk to the curry paste and give it a good stir. Add the chicken and tofu back in to the party too. Bring to a boil and let it all reduce for about 10 minutes.
- Using a mandolin (or your husband’s knife skills), julienne zucchini, carrots and capsicum.
- By now, the broth should have reduced to a creamy consistency. Add the sugar and fish sauce. Stir and add the noodles and vegetables too. Let the ingredients simmer for 3-4 minutes.
- Remove from the heat, add lime juice, green onions, basil and coriander leaves to the soup and stir once again.
- Cooking secret giveaway: once the soup is plated, swirl in some cold pressed olive oil. You’re welcome.
- Plate. Eat. Do a happy dance.
Brands and product used
- TCC - Coconut Milk
- Squid Brand - Fish Sauce
- Valcom - Curry Paste Red