The Health Emporium on Bondi Road is one of the OG Health Food stores, run by a lovely couple Jen & Dave. A fun fact is Amanda used to work there, so now having all of Church Farm's products stocked on their shelves is a little bit cute. Here is a recipe that was shared on the Health Emporium's website featuring the Thai Red Curry Paste- hope you enioy!
Reminiscent of a warming laksa, this soup is so incredibly simple and quick to make you can have a delicious and nourishing dinner on the table in 30 minutes.
Coconut Curry Noodle Soup
Serves 6
INGREDIENTS:
2 tbsp coconut oil
800 grams organic chicken thighs
90 grams (4 tbsp) Church Farm red curry paste
4 cups (1litre) chicken bone broth
400 ml coconut milk or cream
4 lime leaves , thinly sliced
2 tbsp fish sauce
2 tbsp lime juice
2 cups baby spinach leaves
400 grams rice noodles or shirataki noodles
1 cup bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
1 red chilli , optional
METHOD
Heat the coconut oil in a large deep pan and cook the chicken thighs over a medium heat until golden brown, about 5 minutes on each side.
While the chicken is cooking prepare all of the other ingredients and put a pot of water on to boil for the noodles.
Remove the chicken and set aside. Add the curry paste to the same pan and fry for 3 minutes. While the paste is cooking slice the chicken into thin strips.
Add the chicken broth, coconut milk, lime leaves, fish sauce, lime juice and chicken strips to the pan. Bring to a simmer and cook for 10 minutes, until chicken is cooked through.
Add the spinach leaves for the last 2 minutes and taste the soup for salt.
While the soup is cooking boil the noodles as per the packet instructions and drain.
To serve, put some noodles into the bottom of each bowl, ladle over the soup and top with sprouts, coriander, mint and some optional sliced red chilli.
