One-Wok Thai Chicken Soup

Tuck into one of South-East Asia's finest exports - red Thai curry! We’ve teamed it with tender chicken, slurpy noodles and crunchy bean sprouts to make a hearty soup.

Method

Based on 4 servings, adjust as needed.

Step 1

Cook 200g vermicelli rice noodles according to packet instructions, refresh under cold water and set aside until needed.

Step 2

Warm 2 tbsp vegetable oil in a wok over a medium heat and add 2 sliced red onions and 1 sliced red pepper. Sweat for 5 minutes, stirring occasionally, until softened but not coloured.

Step 3

Add 4-5 tbsp Red Thai Curry (depending on how spicy you like it) and fry for 2-3 minutes, stirring continuously until fragrant. Next add 640g sliced chicken thighs to the pan and fry for 2-3 minutes. Pour 500ml chicken stock in to deglaze the pan, scraping up the caramelised bits that have stuck to the base of the pan, and simmer for 4-5 minutes.

Step 4

Add 400ml coconut milk, 2-3 tsp brown sugar and season to taste. Reduce the heat and simmer for 2-3 minutes to warm through. Balance the broth with 1 tbsp fish sauce and 2-3 tbsp lime juice. It should be slightly salty, a touch sweet and a little sour.

Step 5

Distribute the noodles into serving bowls, ladle the soup over the top and garnish with a quarter of lime, some chopped coriander and a handful of bean sprouts. Serve immediately whilst piping hot.

  • Ingredients
  • Based on 4 servings
  • 1 Red Pepper, thinly sliced 1x Sainsbury's Red Pepper
  • 1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml
  • 2 tsp Light Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 150g Bean Sprout 1x Sainsbury's Beansprouts 300g
  • 30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 640g Boned and Skinless Chicken Thighs, cut into 1cm strips 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 500ml Chicken Stock 1x Knorr Stock Pot Chicken 8x28g
  • 2 Lime, 1 juiced and 1 quartered 2x Sainsbury's Limes
  • 400ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml
  • 2 tbsp Sunflower Oil 1x JS Sunflower Oil 1L
  • 200g Dried Vermicelli Rice Noodles 1x Ko-lee Rice Vermicelli Noodles
  • 2 Red Onion, thinly sliced 2x Sainsbury's Red Onions Loose
  • 4 tbsp Red Thai Curry Paste 1x Sainsbury's Thai Red Curry Spice Paste, Inspired to Cook 180g
Shop this recipe
Products and prices from