This Thai stimulated Coconut Curry Chicken Noodle Soup is a marvelously scrumptious way to warm up on a chilly night. It’s a mouthwatering dinner the complete family will enjoy. Healthy, tasty, and easy.
INGREDIENTS
2 TB olive oil
half of a large onion, thinly sliced
2 tsp red curry paste (Asian aisle of major grocery stores)
1 1/2 tsp yellow curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 cloves garlic, minced
6 cups regular chicken broth
1 can (13.5) coconut milk (Asian aisle of major grocery stores)
1 lb cooked chicken breast, shredded (I use rotisserie for ease)
1/2 cup green onions, chopped
2 TB granulated sugar
2 TB Asian fish sauce (Asian aisle of major grocery stores)
table salt and freshly ground black pepper, to taste
1/2 lb snow peas, ends trimmed
3 cups fresh spinach leaves
1 (5 3/4 oz) package dry wide rice noodles (pad thai noodles will work)
Chopped fresh cilantro for topping
lime wedges for serving
INSTRUCTIONS
In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, turmeric, coriander, and garlic. Saute for 1 minute, stirring constantly. Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl. Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in a bowl.
Divide noodle/veg mixture into serving bowls (about 6.) Pour chicken soup mixture over the noodles in each bowl. Garnish with cilantro and lime wedges. Serve immediately. (Leftover noodles and soup may be stored in separate airtight containers, and reheated the next day. Noodles may need a sprinkle of water to loosen before reheating.)
INGREDIENTS
2 TB olive oil
half of a large onion, thinly sliced
2 tsp red curry paste (Asian aisle of major grocery stores)
1 1/2 tsp yellow curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 cloves garlic, minced
6 cups regular chicken broth
1 can (13.5) coconut milk (Asian aisle of major grocery stores)
1 lb cooked chicken breast, shredded (I use rotisserie for ease)
1/2 cup green onions, chopped
2 TB granulated sugar
2 TB Asian fish sauce (Asian aisle of major grocery stores)
table salt and freshly ground black pepper, to taste
1/2 lb snow peas, ends trimmed
3 cups fresh spinach leaves
1 (5 3/4 oz) package dry wide rice noodles (pad thai noodles will work)
Chopped fresh cilantro for topping
lime wedges for serving
INSTRUCTIONS
In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, turmeric, coriander, and garlic. Saute for 1 minute, stirring constantly. Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl. Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in a bowl.
Divide noodle/veg mixture into serving bowls (about 6.) Pour chicken soup mixture over the noodles in each bowl. Garnish with cilantro and lime wedges. Serve immediately. (Leftover noodles and soup may be stored in separate airtight containers, and reheated the next day. Noodles may need a sprinkle of water to loosen before reheating.)
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