- Heat the olive oil in a large wok over a medium heat. Season the chicken with salt and pepper, to taste. Add the chicken and cook until golden, about 2-3 minutes, then set aside.
- Add the garlic, pak choi, onion and chillies if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in Shemin’s Thai Red Curry Paste until fragrant, about 1 minute.
- Stir in the stock and coconut milk.
- Stir in the chicken, bring to a boil, reduce the heat and cook, stirring occasionally, until reduced, for about 10 minutes.
- Stir in the rice noodles and fish sauce, cook until noodles are tender, about 5 minutes.
- Remove from the heat; stir in the coriander and lime juice, season with salt and pepper, to taste.
- Serve immediately.
This soup is packed with so much flavour with bites of tender chicken, rice noodles, coriander, basil and lime juice. So comforting and fragrant – plus, it’s easy enough for any night of the week.
Denzil Stirling –
The recipe for Thai Laska soup is excellent and authentic.
Christiane rosenblum –
This soup is amazing !!
I am making it at list one a week
Thank you so much
Chris🌹