Creamy Red Thai Curry Chicken Noodle Soup Ingredients * 1 kg chicken * 2 litres water * 1 medium onion * 1 medium tomato * 3–4 garlic cloves * A few pieces of ginger * Red Thai curry paste, according to taste * ½ cup cooking cream * Salt and black pepper, according to taste * Lemon juice * Soy sauce * Kaffir lime leaves * Bok choy or any vegetables of your choice * Boiled noodles * Boiled eggs * Crispy chilli oil * Chilli flakes * Fresh coriander * Spring onions Method 1. Add the chicken, 2 litres of water, salt, black pepper, whole garlic cloves and whole ginger to an Instant Pot. Pressure-cook for 15 minutes. 2. Remove the cooked chicken and shred it. Strain and reserve the chicken stock. You should have approximately 1½ litres of stock. 3. Blend the onion, tomato, 3–4 garlic cloves and a few pieces of ginger into a smooth paste. 4. Heat a little oil in a pot and fry the blended mixture. Add the red Thai curry paste, salt, black pepper and lemon juice. Cook until aromatic. 5. Pour in the strained chicken stock and mix well. Add soy sauce, kaffir lime leaves and chilli flakes, then allow it to simmer. 6. Add ½ cup cooking cream and mix well. Simmer gently for a few minutes without boiling it on very high heat. 7. Add bok choy or any vegetables of your choice and cook until tender. Adjust the salt, pepper, lemon juice and Thai curry paste according to taste. 8. To assemble, place the boiled noodles in a serving bowl. Pour the creamy Red Thai Curry Soup over them. 9. Top with shredded chicken and boiled eggs. Garnish with fresh coriander, spring onions, chilli flakes and crispy chilli oil. Serve hot and enjoy! - @farheennazvlogs