Thai Red Curry Chicken Noodle Soup

taste.com.au

dBenson

2 tbsp vegetable oil

2 garlic cloves, crushed

2cm piece fresh ginger, grated

½ cup Thai red curry paste

2 x 400ml cans coconut milk

3 cups Massel chicken style liquid stock

1 to 2 tbsp fish sauce (optional

1 tbsp chilli paste (optional)

300g fresh hokkien noodles

1 ½ cups finely sliced red cabbage

1 carrot, cut into thin matchsticks

1 cup bean sprouts, trimmed

2 cups shredded cooked chicken

Thinly sliced small red chillies, to serve

Fresh coriander sprigs, to serve

Directions at taste.com.au

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