15 Minute Coconut Curry Noodle Soup

Ingredients

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

Directions

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
  • Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
    (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Source: The Woks of Life

 

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