18 November 2015

Coconut Curry Noodle Soup

I love this soup because it's really quick to put together but still incredibly flavorful. It can be the main dish or a side--yummy either way!


2 Tablespoons oil
3 teaspoons minced garlic
1 Tablespoon ginger, grated
3 Tablespoons Thai red curry paste
8 ounces boneless chicken, sliced
4 cups chicken broth
1 cup water
2/3 cup coconut milk
6 ounces (or more) thin rice noodles
1/4 cup lime juice (optional)
Sliced red onion, red chilis, cilantro, diced green onions, etc for garnish (optional)
Salt to taste

In a large pot, add the oil, garlic, ginger and curry paste, frying for about five minutes or until fragrant. Add the chicken and cook until browned on all sides. Add the broth, water and coconut milk. Bring to a boil. Taste and add salt if needed. Remove from heat, add rice noodles and let sit for about three to five minutes (or until noodles are desired softness). Add lime juice and garnish as desired.
Thanks to The Works of Life for the recipe inspiration!

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