quick thai coconut chicken curry noodle soup

Name: Quick Thai Coconut Chicken Curry Noodle Soup
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoon(s) oil; 4 clove(s) garlic minced; 1 tablespoon(s) each ginger grated and red curry paste; 8 ounce(s) boneless chicken breast thinly sliced; 5 cup(s) chicken broth; 14 ounce(s) can coconut milk; 3 tablespoon(s) fish sauce; 1 - lime juiced; 6 ounce(s) dried rice vermicelli noodles cooked according to package directions; ## GARNISHES; ## DICED RED ONION, RED CHILIES, CILANTRO AND GREEN ONIONS

27 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Feb 8, 2016

Fast and easy and so good.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons oil
4 cloves garlic minced
1 tablespoon each ginger grated and red curry paste
8 ounces boneless chicken breast thinly sliced
5 cups chicken broth
14 ounces can coconut milk
3 tablespoons fish sauce
1 - lime juiced
6 ounces dried rice vermicelli noodles cooked according to package directions
GARNISHES
DICED RED ONION, RED CHILIES, CILANTRO AND GREEN ONIONS

How To Make quick thai coconut chicken curry noodle soup

Step 1

In large pot over medium heat add the oil, garlic, ginger, and red curry paste. Fry for 3 minutes. Add the chicken and cook for a couple of minutes coating with the paste.

Step 2

Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. Boil 2 minutes. Remove from heat and add the cooked noodles noodles. Let sit 2 minutes.
Step 3

Ladle into bowls and top with garnishes.
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