Thai Red Curry Noodle Soup
Jan 31, 2022 0:33:37 GMT -5
Post by leilani on Jan 31, 2022 0:33:37 GMT -5
Thai Red Curry Noodle Soup
Serves 6
10m prep time
35m cook time
INGREDIENTS
2 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into 1-inch pieces
1 red bell pepper, seeded and diced
1-2 small carrots, peeled and diced
1 white onion, halved and sliced
4 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon ginger, freshly grated
6 cups chicken broth
1 (14 oz) can coconut milk
4 oz rice noodles (1/2 package)
1 tablespoon fish sauce
1 tablespoon brown sugar
3 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
Lime juice, freshly squeezed, to taste
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large stockpot over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden, 2-3 minutes per side. Remove and set aside.
Add onion, bell pepper, and carrots and cook, stirring occasionally, until tender, 4-5 minutes. Add garlic and cook 1 minute more.
Stir in curry paste and ginger and cook until fragrant, 1 minute more.
Add chicken broth and coconut milk, scraping up any bits from bottom of pot. Add chicken back to pot. Bring to a boil, reduce heat, and cook, stirring occasionally, about 10 minutes.
Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice.
Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice. Enjoy!
link
Serves 6
10m prep time
35m cook time
INGREDIENTS
2 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into 1-inch pieces
1 red bell pepper, seeded and diced
1-2 small carrots, peeled and diced
1 white onion, halved and sliced
4 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon ginger, freshly grated
6 cups chicken broth
1 (14 oz) can coconut milk
4 oz rice noodles (1/2 package)
1 tablespoon fish sauce
1 tablespoon brown sugar
3 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
Lime juice, freshly squeezed, to taste
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large stockpot over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden, 2-3 minutes per side. Remove and set aside.
Add onion, bell pepper, and carrots and cook, stirring occasionally, until tender, 4-5 minutes. Add garlic and cook 1 minute more.
Stir in curry paste and ginger and cook until fragrant, 1 minute more.
Add chicken broth and coconut milk, scraping up any bits from bottom of pot. Add chicken back to pot. Bring to a boil, reduce heat, and cook, stirring occasionally, about 10 minutes.
Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice.
Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice. Enjoy!
link
