THAI RED CURRY NOODLE SOUP
Thai chicken
and noodle soup made from fresh vegetables, herbs, coconut milk and red curry
paste. A nutritious dinner without gluten or dairy products, full of flavor!
INGREDIENTS:
- 3 garlic cloves, minced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 red bell pepper, diced
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon freshly grated ginger
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/4 cup chopped fresh basil leaves
- 3 green onions, thinly sliced
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 (8-ounce) package rice noodles
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
DIRECTIONS:
First, Heat
the olive oil in a large saucepan or in a Dutch oven over medium heat. Season chicken
with salt and pepper to taste. Add the chicken to the pan and cook until
golden, about 2-3 minutes; put aside.
Then, Add
garlic, pepper and onion. Cook, stirring occasionally, until tender, about 3-4
minutes.
Stir in red
curry paste and ginger until fragrant, about 1 minute.
Stir in the
chicken broth and coconut milk, scraping the golden pieces from the bottom of
the pan.
Stir in the
chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until
reduced, about 10 minutes.
Stir in rice
noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from
fire; stir in the green onions, coriander, basil and lime juice; Season with
salt and pepper to taste.
Happy
Cooking Time.
