Thai chicken coconut (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
3 chicken breasts, diced.
03 -
2 minced garlic cloves.
04 -
1 chopped red bell pepper.
05 -
1 finely diced onion.
06 -
2 tablespoons red curry paste.
07 -
1 tablespoon freshly grated ginger.
08 -
6 cups chicken broth.
09 -
1 can (400 ml) coconut milk.
10 -
150 g rice noodles.
11 -
1 tablespoon fish sauce.
12 -
1 tablespoon brown sugar.
13 -
2 tablespoons lime juice.
14 -
2 sliced green onions.
15 -
A handful of chopped cilantro.
16 -
Salt and black pepper to taste.
# Instructions:
01 -
Heat the oil in a big pot, brown the chicken pieces on medium-high, season with salt and pepper, then set aside.
02 -
Using the same pot, cook the onion, bell pepper, and garlic over medium-low for about 5 minutes, stirring occasionally, until soft.
03 -
Stir in the red curry paste and grated ginger until combined.
04 -
Pour in the chicken broth and coconut milk. Use a spoon to scrap the bottom of the pot. Add the chicken back, bring it to a boil, cover, and simmer for 10 minutes.
05 -
Toss in the rice noodles, fish sauce, and sugar. Cook for 2 minutes or until the noodles are done.
06 -
Add the lime juice and adjust the seasoning as needed.
07 -
Spoon the soup into bowls and top with cilantro and green onions before serving.
# Notes:
01 -
For extra heat, you can add some freshly chopped red chili.
02 -
If you'd rather control the texture, cook the noodles separately.