Thai Red Curry Noodle Soup
Directions
- 1Start by dicing half an onion.
- 2Next, grab a pepper and dice it up too.
- 3Peel and grate about a tablespoon worth of ginger.
- 4Dice up a pound and a half of chicken breast (2 breasts recommended).
- 5Add a little bit of olive oil to your pot and put your chicken in. Season with salt and pepper to taste and let your chicken brown.
- 6Once your chicken is browned, take it out of the pot and set it aside.
- 7Add a little more olive oil to your pan, three cloves of garlic and the rest of your veggies.
- 8Let that soften for five minutes and three tablespoons of red curry paste.
- 9Cook for a minute, then add your ginger.
- 10After another minute add six cups of chicken broth and a can of coconut milk. Add your chicken back in and bring to a boil.
- 11Once it's reached a boil, reduce heat to simmer for about ten minutes.
- 12Chop up two green onions and a handful of cilantro.
- 13Stir the pot occasionally while simmering.
- 14After ten minutes, add a tablespoon of fish sauce, a couple teaspoons of brown sugar, and all of your green onions and cilantro.
- 15Add four ounces of rice noodles and let those cook.
- 16Lastly, finish off with half a lime and enjoy your delicious soup.
Ingredients
- 0.5 unit onion
- 1 unit red pepper
- 1 tablespoon ginger
- 1 unit chicken breast
- 2 unit olive oil
- 1 pinch salt
- 1 pinch pepper
- 3 cloves garlic
- 3 tablespoons red curry paste
- 6 cups chicken broth
- 1 can coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 units green onions
- 1 handful cilantro
- 4 ounces rice noodles
- 0.5 unit lime
Equipment
knifecutting boardpotspatulagrater