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Coconut Curry Noodle Soup

Coconut Curry Noodle Soup
Coconut Curry Noodle Soup

Coconut Curry Noodle Soup

  ,

January 19, 2016

5.0 0
  • Yields: 5-6 Servings

Ingredients

2 tbsp olive oil

1 tbsp minced garlic

1 tbsp grated fresh ginger root

3 tbsp Thai red curry paste

1/2 lb sliced chicken thighs

4 cups chicken broth

1 cup water

2 tbsp fish sauce

1 cup diagonally sliced carrot

400 ml coconut milk

200 g vermicelli rice noodles

1/2 thinly sliced medium white onion

cilantro leaves

4 chopped green onions

bean sprouts as desired

Directions

In a large pot over medium heat combine ginger, garlic, oil and curry paste. Heat for 5 minutes. Add in onion and carrot and cook till carrot is softened. Add in chicken heat for a few minutes till it turns white.

Pour in water, chicken broth, coconut milk and fish sauce. Heat to a boil till chicken and carrot are fully cooked.

Put the noodles in the pot and simmer for 5-10 minutes until they are soft. Pour into bowls and garnish with bean sprouts, green onions and cilantro.

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