It’s been about 6 weeks considering our Thailand trip.
And yes, I wanted a teeny tiny wreck from Thai food. But let’s be real. That merely lasted like 0.2345 seconds.
So I’m again at the Thai meals binge for the foreseeable future, beginning with this noodle soup.
Now you recognise I love a red curry. But I adore it even additional with rice noodles.
It’s so cozy, it’s so comforting, and it’s so aromatic with all of the cilantro, basil and lime juice. Although I at all times upload a bit of little bit of additional lime juice to my bowl for that additional zesty kick!
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Ingredients:
1 tablespoon olive oil
1 1/2 kilos boneless, skinless chook breast, cut into 1-inch chunks
Kosher salt and freshly flooring black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chook broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) bundle rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 inexperienced onions, thinly sliced
1/2 cup chopped recent cilantro leaves
1/4 cup chopped recent basil leaves
2 tablespoons freshly squeezed lime juice
Directions:
Heat olive oil in a enormous stockpot or Dutch oven over medium heat. Season chook with salt and pepper, to taste. Add chook to the stockpot and prepare dinner till golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, till tender, about 3-4 minutes.
Stir in red curry paste and ginger till fragrant, about 1 minute.
Stir in chook broth and coconut milk, scraping any browned bits from the backside of the pot.
Stir in chicken. Bring to a boil; cut back warmth and cook, stirring occasionally, till reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar till noodles are tender, about 5 minutes.
Remove from heat; stir in inexperienced onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve immediately.