Thai Red Curry Noodle Soup Recipe

Nguyên liệu

• 1 tbsp oil
• 1 tbsp red curry paste
• 130 g chicken thighs (sliced into bite-sized pieces)
• ⅔ cup coconut milk
• ⅓ cup water
• 1 tbsp fish sauce
• ½ tbsp palm sugar
• 30 g carrot (cut into thin slices)
• 30 g cabbage or pak soi (chop into bite-sized chunks)
• 30 g mushrooms (trim and slice)
• ¼ onion (slice thinly or chop)
• ½ Thai red spur chili (sliced thinly, optional)
• 60 g dried rice noodles

Cách làm

1. 1

   Prep the vegetables. Slice cabbage into chunks, carrot into thin strips, onion and chili into slices, and trim/slice mushrooms.

2. 2

   Fry the curry paste. Heat oil in a pot over medium-high, then fry the red curry paste until fragrant and the oil turns red.

3. 3

   Add the chicken. Stir in the chicken pieces until coated and no longer pink on the outside.

4. 4

   Simmer with coconut milk. Pour in coconut milk, water, fish sauce, and palm sugar. Simmer until the chicken is cooked through, and the broth is aromatic.

5. 5

   Add the vegetables. Stir in the cabbage, carrot, mushrooms, onion, and chili. Cook until just tender.

6. 6

   Prepare the noodles. Soak rice noodles in hot water until soft, then drain.

7. 7

   Combine and serve. Place noodles in bowls, ladle curry soup over the top, and serve with fresh herbs if desired.