Warm, aromatic, and absolutely slurp-in a position. If slurp-in a position is a component, then this bowl of curry noodle soup is it. And all wrapped up in a dinner package deal that takes much less than 30 minutes. This curry noodle soup is virtually simply an define. It’s a basis for a Thai-stimulated meal that you can customize any way you like. change up the protein – use tofu in case you’d find it irresistible vegetarian. Toss in some greens you need to expend – just about any will do! change up the noodles to strive some thing new.
I’m constantly curious to attempt new noodles from the Asian grocery save. these had been within the refrigerated section and had this excellent springy texture – best for the soup.
INGREDIENTS
- 6 oz Rice Stick Noodles (Vietnamese noodles or labeled “Pad Thai” rice noodles)
- 1 Tbsp Red Curry Paste (see note)
- 1 clove Garlic, chopped
- 1 tsp Fresh Ginger, grated
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric (opt)
- ½ tsp Salt
- 1 Tbsp Oil (see note)
- 1 cup Coconut Milk (light or regular)
- 1½ cup Chicken Stock
- 1 lb Chicken breast, boneless and skinless, chopped
- 1 Tbsp Fish Sauce (sub soy sauce or Tamari for a gluten-free option)
- 2 tsp Lime juice
- Sliced chili peppers, green onions, or cilantro, for serving (opt)
COMMANDS
- cook noodles in line with package instructions. (note: Many rice noodles just want to be soaked in boiling water. The length of time will range relying on how thick they are.)
- Make soup base: integrate curry paste, garlic, ginger, floor coriander, floor turmeric, and salt.
- warmth a wok over medium-high warmth.
- upload oil after which soup base. cook for 2 mins till fragrant.
- add coconut milk and convey to a simmer. Stir in stock and hen and decrease warmth to low-medium so the soup is slightly simmering. Simmer till chicken is cooked thru, 8 to ten mins.
- take away soup from heat and stir in fish sauce and lime juice. flavor and season with a pinch of salt, if wanted. (the amount of salt you need will vary, however you may need a few greater to deliver out all the flavors inside the soup. some curry pastes already encompass salt in their substances, so those may also already be sufficiently salty.)
- Divide cooked noodles between serving bowls. Ladle soup and chicken over noodles.
- Serve with chilis, sliced green onions, or cilantro on pinnacle in case you’d like.
