Deleted member 18193
incel on incels.is
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- Joined
- Apr 23, 2019
- Posts
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Ingredients
Instructions
- 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 (225g, sliced)
- 4 cups chicken broth (950 ml)
- 1 cup water (235 ml)
- 2 tablespoons fish sauce
- 2/3 cup coconut milk (160 ml)
- 6 oz. dried rice vermicelli noodles (170g)
- 1 lime juiced
- Sliced red onion, red chilis, cilantro, scallions (to garnish)
- 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).
15-Minute Coconut Curry Noodle Soup
This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!
thewoksoflife.com