Chicken Coconut Curry Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Oh my gosh...a bowl of delicious!! Ingredients:
10 ounces rice noodles |
1 tablespoon vegetable oil |
2 teaspoons vegetable oil |
1/4 cup thai yellow curry paste |
1 tablespoon thai yellow curry paste |
4 cups chicken stock |
1 (14 ounce) can unsweetened coconut milk |
1 lemon |
2 chicken breasts, boneless, skinless |
2 teaspoons soy sauce, low sodium |
2 tablespoons fresh lime juice |
2 teaspoons sugar |
salt and pepper |
1 large shallot, thinly sliced |
basil leaves |
english cucumber |
Directions:
1. Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min).
2. Pound chicken to an even thickness (approx 1/2 inch works well).
3. Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
4. Add chicken and toss to coat. Refrigerate for approx 30 minutes.
5. Heat 2 tsp oil in med saucepan over med heat.
6. Cook curry paste, stirring, until fragrant (1 to 2 minutes).
7. Whisk in stock. Raise heat, and bring to a boil.
8. Whisk in coconut milk. Cook just until hot (do not boil).
9. Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
10. To serve, divide the noodles into 4 bowls.
11. Add soup.
12. Slice chicken on the diagonal and place in bowls.
13. Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.
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