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January 19, 2011

Thai Chicken Soup

I couldn't wait to try this soup after my mom recommended the recipe to me. It was just what my boyfriend and I needed during a particularly cold week in San Diego (which is surprising, because it's San Diego). It's a great comfort food recipe for anytime during the cold, winter months.

Here's the recipe adapted from The Food Network kitchens.

Prep Time: 15 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 2

1 ½ tsp Vegetable Oil
½ Onion, thinly sliced
1 Cloves Garlic, minced
1 Tbsp Green Curry Paste
3 cups Low-Sodium Chicken Broth
½ 15-ounce Can Coconut Milk
1 ½ tsp Fish Sauce, plus more to taste
1 Red Bell Peppers, thinly sliced
2 ounces Thin Rice Noodles, broken into pieces
1 small Skinless boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 ½ tsp Fresh Lime Juice, plus more to taste
½ cup Roughly Chopped Fresh Cilantro

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

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