Spicy soup with coconut milk with curry and noodles

soups 561 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

100 g thinly sliced shiitake mushroom caps without legs 2 tbsp. chopped ready-made chicken 350 gr. dry rice and ramen noodles 1 tbsp. pea pods, halved 0.5 medium onion, thinly sliced 1 tbsp. l. peeled and finely chopped fresh ginger 2 finely chopped garlic cloves 2 tsp. curry paste 1 tsp curry powder * 1 tsp ground turmeric 4 tbsp. chicken broth 400 gr. coconut milk 2 tbsp. l. fish sauce 2 tbsp. l. coconut sugar Lime wedges, to serve. Sliced red jalapenos, cilantro and basil leaves, to garnish 2 tbsp. l. olive oil

Boil a large pot of salted water. Add noodles and cook until al dente, about 6 minutes. Dry well. Divide into 4 serving plates. In the meantime, heat 1 tbsp. l. butter over medium-high heat in a large saucepan. Add mushrooms, peas, onions, ginger and garlic; cook, stirring frequently, until golden brown, about 2 minutes. Arrange on plates.
Put the same saucepan over the heat and mix the remaining 1 tbsp. l. butter, curry paste, turmeric and curry powder, fry for 30 seconds. Stir the curry oil into the chicken broth, bring to a boil and cook for 3 minutes. Add coconut milk, fish sauce and sugar. Bring to a boil and cook for 5 minutes. Add and stir the chicken, cook until warm. Salt. Pour the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

Spicy soup with coconut milk with curry and noodles

100 g thinly sliced shiitake mushroom caps without legs 2 tbsp. chopped ready-made chicken 350 gr. dry rice and ramen noodles 1 tbsp. pea pods, halved 0.5 medium onion, thinly sliced 1 tbsp. l. peeled and finely chopped fresh ginger 2 finely chopped garlic cloves 2 tsp. curry paste 1 tsp curry powder * 1 tsp ground turmeric 4 tbsp. chicken broth 400 gr. coconut milk 2 tbsp. l. fish sauce 2 tbsp. l. coconut sugar Lime wedges, to serve. Sliced red jalapenos, cilantro and basil leaves, to garnish 2 tbsp. l. olive oil

Boil a large pot of salted water. Add noodles and cook until al dente, about 6 minutes. Dry well. Divide into 4 serving plates. In the meantime, heat 1 tbsp. l. butter over medium-high heat in a large saucepan. Add mushrooms, peas, onions, ginger and garlic; cook, stirring frequently, until golden brown, about 2 minutes. Arrange on plates.
Put the same saucepan over the heat and mix the remaining 1 tbsp. l. butter, curry paste, turmeric and curry powder, fry for 30 seconds. Stir the curry oil into the chicken broth, bring to a boil and cook for 3 minutes. Add coconut milk, fish sauce and sugar. Bring to a boil and cook for 5 minutes. Add and stir the chicken, cook until warm. Salt. Pour the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.