sw red curry chicken vegetable soup
I had this soup at Nothing But Noodles which they only make it certain times of the year...I didn't have the recipe so I decided to try doing it for myself and it came out pretty good...smelled great and tasted great too...I don't have my picture up as of yet..so this is a free picture I found that shows as close as I can to what it is supposed to look like...
prep time
30 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon thai red curry paste
- 2 large chicken breast, canned (shredded)
- 3 cups low-sodium chicken, broth
- 3 cups unsweetened coconut milk
- 1/4 cup cilantro, fresh
- 2 tablespoons lime juice
- 1/8 teaspoon lemongrass
- 1/2 teaspoon garlic
- 1 package soba noodles (flat)
- 1 large red bell pepper (fresh)
- 1 large green chili (fresh) sliced, seeded
- 4 large green onions (fresh) chopped
- SALT AND PEPPER TO TASTE
How To Make sw red curry chicken vegetable soup
-
Step 1Cook noodles separate. Heat oil in heavy large saucepan over medium heat. Add curry paste; add broth, coconut milk, lime juice, lemon grass, and garlic, stir until fragrant, about 1 minute. Add shredded chicken; stir 2 minutes. Bring to boil. Reduce heat; simmer about 12 minutes. Season with salt and pepper to taste. Stir in fresh vegetables, cilantro, add noodles to each bowl separate as desired and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes