Thai Curry Soup with Chicken and Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon oil, (peanut oil)
- 1 clove garlic, finely chopped
- 3 tablespoon curry paste, red
- 0.75 liter ¾ chicken broth
- 4 cl coconut milk
- 5 cm ginger, finely chopped
- 2 chicken breasts, cut into pieces
- 2 teaspoons palm sugar
- 2 tablespoon lime juice
- 1 tablespoon fish sauce
- Thai basil and coriander
- 100 g noodles, (rice noodles)
- Broccoli, carrot slices, mushrooms etc.
Print Recipe
Pin Recipe Instructions
- Heat the oil, sweat the ginger and garlic for a few minutes but do not brown. Stir in the curry paste and after about a minute add the chicken stock, coconut milk and the chicken. Bring to the boil, then reduce the heat and simmer for about 15 minutes until the chicken is cooked through.
- Add the fish sauce, lime juice and palm sugar. Now add the vegetables (the choice is up to you) and cook for 3 minutes. Add the rice noodles previously soaked in hot water and cook for another 2-3 minutes. Garnish with coriander and Thai basil.
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