Thai Red Curry Noodle Soup with eeZee Hot & Spicy

Ingredients

• 1 tablespoons vegetable oil
• 600g boneless skinless chicken breasts, cut into 2cm chunks
• 3  garlic cloves, minced
• 1  red pepper, diced
• 1  onion, diced
• 3 tablespoons red curry paste
• 1 tablespoons fresh ginger, peeled and grated
• 6 cups chicken stock
• 1  tin coconut milk (400ml)
• 4  packs eeZee Hot & Spicy Instant Noodles (seasoning sachets set aside)
• tablespoons fish sauce
• teaspoons brown sugar
• 3  spring onions, thinly sliced
• 1  small bunch fresh coriander, roughly chopped
• 1  small handful fresh basil leaves, roughly chopped
• 1  lime, juiced

Method

Brown the chicken: Heat 1 tablespoons oil in a large saucepan or stockpot over medium heat. Season chicken breasts, cut into 2cm chunks with salt and pepper. Add to the pot and cook for 2–3 minutes until lightly golden. Remove and set aside.

Soften the vegetables: In the same pot, add 3  garlic cloves, minced, 1  red pepper, diced, and 1  onion, diced. Cook, stirring occasionally, for 3–4 minutes until softened.

Stir in 3 tablespoons red curry paste and 1 tablespoons fresh ginger, and cook for 1 minute until fragrant.

Build the broth: Pour in 6 cups chicken stock and 1 tin coconut milk, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot and bring to the boil.

Simmer: Reduce the heat and simmer for 10 minutes, stirring occasionally, until the broth has reduced slightly and the chicken is cooked through.

Add the noodles: Break 4  packs eeZee Hot & Spicy Instant Noodles (seasoning sachets set aside) into the pot (save the seasoning sachets for another use). Stir in 1 tablespoons fish sauce and 2 teaspoons brown sugar. Cook for 3 minutes until the noodles are just tender.

Finish and serve: Remove from the heat. Stir in 3  spring onions, thinly sliced, 1  small bunch fresh coriander, roughly chopped, 1  small handful fresh basil leaves, roughly chopped, and 1  lime, juiced. Taste and adjust seasoning. Serve immediately in deep bowls.

NOTES

**Flavour note:** eeZee Hot & Spicy is the natural match here — its chilli seasoning layers perfectly with the red curry paste. If you prefer a milder soup, use eeZee Chicken instead and add a pinch of chilli flakes to taste.

**Make it veggie:** Swap the chicken for sliced mushrooms or chickpeas, use vegetable stock, and replace fish sauce with soy sauce. eeZee Vegetable flavour works brilliantly here.

**Spice level:** The eeZee Hot & Spicy noodles add heat on top of the curry paste — start with 2 tbsp of paste if you’re cooking for children or guests who prefer less heat.