Wednesday, June 5, 2019

Thai Curry Noodle Soup

Thai Curry Noodle Soup

1 tbsp olive oil
1 onion finely diced
3 cloves garlic finely diced
2 tbsp ginger finely diced
3 tbsp red curry paste
4 cups chicken or vegetable stock
1 can coconut milk (400ml)
1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
2 tbsp lime juice
2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)

  • Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
  • Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
  • Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).

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