Thai curry soup with chicken

soups 537 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 50 minutes
Calories: -
Difficulty: Easy

Chicken rice noodle soup with coconut milk and Thai curry paste. Use boneless, skinless chicken breasts or thighs for a simple and flavorful chicken curry soup. Fresh lime juice and plenty of fresh herbs will help soften the heat of the curry.

Ingredients

900 gr. thinly sliced chicken breast or thighs without skin and bones 100 gr. dry rice noodles 2 tbsp. l. vegetable oil 3 chopped garlic cloves 1 peeled and grated piece of ginger 5 cm long. 6 tbsp. l. Thai red curry paste 8 tbsp. chicken broth 400 gr. coconut milk 3 tbsp. l. fish sauce Lemongrass stem, 10 cm long, lightly beaten Pinch of sugar 1 thinly sliced small red onion 0.33 tbsp. cilantro leaves 2 bunches well-washed and thinly sliced green onions (white and light green parts only) 0.33 cups torn Thai basil leaves Juice of 1 lime

Directions

Heat oil over medium-high heat in a large skillet. When it's hot, add the garlic, ginger, Thai red curry paste and stir-fry, stirring constantly, until the mixture is deep red and very aromatic, about 5 minutes. Add chicken stock, coconut milk, fish sauce, lemongrass, 1 tsp. salt and a pinch of sugar. Bring the mixture to a boil, then reduce heat and simmer slowly, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Take out the lemongrass.
Meanwhile, place the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set the bowl aside. Whisk together red onion, cilantro, green onions, and Thai basil in a bowl and set aside. Add chicken to broth and stir, simmer until tender, 5 minutes for breasts and about 15 minutes for thighs. Raise heat to high and add noodles. Bring the soup to a boil and then remove from heat. Add lime juice. Serve the soup immediately in deep bowls, garnished with prepared onions and herbal mixture.

Thai curry soup with chicken

Serves: -
Prepare Time: -
Cooking Time: 50 minutes
Calories: -
Difficulty: Easy

Ingredients

900 gr. thinly sliced chicken breast or thighs without skin and bones 100 gr. dry rice noodles 2 tbsp. l. vegetable oil 3 chopped garlic cloves 1 peeled and grated piece of ginger 5 cm long. 6 tbsp. l. Thai red curry paste 8 tbsp. chicken broth 400 gr. coconut milk 3 tbsp. l. fish sauce Lemongrass stem, 10 cm long, lightly beaten Pinch of sugar 1 thinly sliced small red onion 0.33 tbsp. cilantro leaves 2 bunches well-washed and thinly sliced green onions (white and light green parts only) 0.33 cups torn Thai basil leaves Juice of 1 lime

Directions

Heat oil over medium-high heat in a large skillet. When it's hot, add the garlic, ginger, Thai red curry paste and stir-fry, stirring constantly, until the mixture is deep red and very aromatic, about 5 minutes. Add chicken stock, coconut milk, fish sauce, lemongrass, 1 tsp. salt and a pinch of sugar. Bring the mixture to a boil, then reduce heat and simmer slowly, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Take out the lemongrass.
Meanwhile, place the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set the bowl aside. Whisk together red onion, cilantro, green onions, and Thai basil in a bowl and set aside. Add chicken to broth and stir, simmer until tender, 5 minutes for breasts and about 15 minutes for thighs. Raise heat to high and add noodles. Bring the soup to a boil and then remove from heat. Add lime juice. Serve the soup immediately in deep bowls, garnished with prepared onions and herbal mixture.