15-Minute Coconut Curry Noodle Soup

15-Minute Coconut Curry Noodle Soup


Ingredients:
8 oz. boneless chicken breast or thighs (225g, sliced)
1 tablespoon fresh ginger (grated)
3 garlic cloves (chopped)
3 tablespoons Thai red curry paste
2 tablespoons oil
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Instructions:
  • First step is In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
  • And then, Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
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