11.12.2014

Thai Chicken Soup

Y'all I am a cooking genius! Just kidding, I just know how to follow a recipe! This week I decided to make a thai dish for Jeremy, that is his absolute favorite! My friend Rachel had made this for her husband a few weeks back and I had to give it a try! Jeremy LOVED it and ate about 3 bowls for himself. Despite it being a soup, it was very filling and so packed with flavor! I suggest adding more green curry paste if you enjoy a curry taste, also the cilantro was very over-powering so use your discretion on how much you will need! 

What you will need:
-1 lb. chicken breasts
-fresh cilantro
-2 cloves of garlic
-1 onion (I did not use)
-2 red bell peppers
-6 cups low-sodium chicken broth
-1 15oz can of coconut milk
-2 tbsp green curry paste
-1 tbsp fish sauce
-1 lime
-4-6oz of thin rice noodles
-1 tbsp vegetable oil


What you will do:
-thinly slice red bell peppers
-mince garlic
-thinly slice onion
-half the lime
-rice noodles need to be broken into at least half
-chop chicken into about 2x2 pieces
-roughly chop cilantro


1. Heat the vegetable oil in a large pot or pan over medium-high heat (I used a wok)
2. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes
3. Add the garlic and curry paste and cook, stirring 1-2 minutes
4. Add the chicken broth, coconut milk, and fish sauce; cover and bring to a boil


5. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3-5 minutes
6. Add the chicken and simmer until just cooked through, about 3 more minutes


7. Stir in the lime juice and cilantro 
8. Serve! 


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