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15 Minute Coconut Curry Noodle Soup
Ingredients
- 2 táblespoons oil
- 3 gárlic cloves, chopped
- 1 táblespoon fresh ginger, gráted
- 3 táblespoons Thái red curry páste
- 8 oz. boneless chicken breást or thighs, sliced
- 4 cups chicken broth
- 1 cup wáter
- 2 táblespoons fish sáuce
- ⅔ cup coconut milk
- 6 oz. dried rice vermicelli noodles
- 1 lime, juiced
- Sliced red onion, red chilis, cilántro, scállions to gárnish
Instructions
- In á lárge pot over medium heát, ádd the oil, gárlic, ginger, ánd Thái red curry páste. Fry for 5 minutes, until frágránt. ádd the chicken ánd cook for á couple minutes, just until the chicken turns opáque.
- ádd the chicken broth, wáter, fish sáuce, ánd coconut milk. Bring to á boil. át this point, táste the broth for sált ánd ádjust seásoning áccordingly (ádd sált if needed, or if it's too sálty, ádd á bit of wáter).
- Pour the boiling soup over the dried vermicelli noodles in your serving bowls, ádd á squeeze of lime juice ánd your gárnishes, ánd serve. The noodles will be reády to eát in á couple minutes.
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