THAI RED CURRY NOODLE SOUP #SIMPLEFOOD #LUNCH
Indeed, you can have Thai takeout comfortable! This soup is pressed with such a great amount of flavor with nibbles of delicate chicken, rice noodles, cilantro, basil and lime juice! So comfortable, soothing and fragrant – also, it's simple enough for any night of the week!
It's been around about a month and a half since our Thailand trip.And indeed, I required a little break from Thai nourishment. Be that as it may, we should be genuine. That just kept going like 0.2345 seconds.So I'm back on the Thai nourishment gorge for years to come, beginning with this noodle soup.
Presently you realize I cherish a red curry. Be that as it may, I cherish it significantly more with rice noodles.
It's so comfortable, it's so ameliorating, and it's so fragrant with all the cilantro, basil and lime juice. In spite of the fact that I generally include a tad of additional lime juice to my bowl for that extra lively kick!
INGREDIENTS:
- 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
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 6 cups low sodium chicken broth
- 1 (13.5-ounce) can coconut milk
- 1/2 (8-ounce) package rice noodles
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons freshly squeezed lime juice
DIRECTIONS:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell 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 chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in 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 heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.
For more detail : http://bit.ly/32HJnyT
