thai curry chicken noodle soup
Delicious
►
yield
6 serving(s)
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For thai curry chicken noodle soup
- CURRY PASTE
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3 lgdried guajillio chilies stemmed and seeded
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8 clovegarlic
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1 mlshallot chopped
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1inch piece of ginger
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1/4 cfresh cilantro stems
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2 tspeach ground coriander, turmeric and curry powder
- SOUP
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1 Tbspcanola oil
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1 lbboneless skinless chicken thighs cut into strips
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salt
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4 cchicken broth
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1 Tbsprice vinegar
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1/2 cbrown sugar
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8 ozsoba, udon or any chinese noodles cooked according to package directions
- GARNISH
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fresh cilantro chopped
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4scallions chopped
How To Make thai curry chicken noodle soup
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1Place the chiles in boiling water and let them sit covered for 30 minutes. Remove from the liquid reserving the liquid and place all paste ingredients in food processor. Add 1/4 cup of the reserved liquid. Process until smooth.
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2In a large pot heat oil over med high heat. Add the curry paste and cook 5 minutes stirring constantly. Add the broth and bring to a boil. Season the chicken with some salt and add the chicken, vinegar and brown sugar to the pot. Reduce to a simmer and simmer for 15 minutes. Add the cooked noodles. Cook 5 minutes.
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3Serve garnished with cilantro and green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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