Thai Coconut Red Curry Chicken Soup Recipe

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Thai Coconut Red Curry Chicken Soup Recipe, THAI RED CURRY CHICKEN NOODLE SOUP | AUTHENTIC THAI SOUP RECIPE | #the_forgotten_kitchen, The Forgotten Kitchen, Thai Chicken Red Curry Coconut Soup – Cut 2 the Recipe, soup chicken coconut thai curry recipe network social, thai-coconut-red-curry-chicken-soup-recipe, The Cake Boutique.

Thai Coconut Red Curry Chicken Soup Recipe

Thai red curry noodle soup is an easy Thai delicacy that’s made by cooking chicken in a fragrant Thai coconut sauce infused with fresh vegetables. I prefer Thai cuisine for how it emphasizes cooking light dishes with fresh ingredients. Thai cuisine also has strong aromatic components which give it a spicy edge. Whenever my husband and I plan a dinner date its usually to a Thai restaurant. That’s how much we love Thai cuisine. The Thai noodle soup has a slight tang-like flavor as well as a little sweetness. This recipe can be made in 20 minutes. Thai cuisine lovers – try it out!

Preparing time: 10 minutes
Cooking time: 20 minutes
Servings: 4-6 people

Ingredients:
150 gms Rice Noodles
½ kg boneless Chicken
6 cups low-sodium Chicken Broth
3 tbsp Thai Red Curry paste
1 ½ cup thick Coconut milk
7-8 minced Garlic
1-inch grated Ginger
1 cup diced Onion
1 cup Broccoli
1 cup diced Bell Pepper
1 Carrot
Spring onion chopped
Coriander chopped
½ tbsp Brown Sugar
1 tbsp Lemon juice
¼ tsp Turmeric powder
½ tsp Red Chili flakes
½ tsp Pepper
Salt

Directions:
• To begin, season ½ kg chicken by adding ¼ tsp turmeric powder, ½ tsp red chili flakes and ½ tsp salt. Set aside.
• To a stock pot, add and boil 6-7 cups of water, 1 tsp oil and ½ tsp salt. To the boiling water add 150 grams of rice noodles. Cook for 2 minutes, strain the water and set aside.
• Heat 1 tsp oil in a pan. Add the seasoned chicken pieces. Cook until golden brown and set aside.
• Heat 2 tsp oil in a stock pot. Add 1-inch grated ginger and 7-8 minced garlic. Sauté for a minute.
• Add and stir in 1 sliced carrot and the stem of the spring onion.
• Add 1 cup diced onion, 1 cup broccoli and 1 cup of diced bell pepper.
• Add 3 tbsp of Thai red curry paste. Mix well. Cover & cook for 2 minutes.
• Add 6 cups of chicken broth, 1 ½ cups of coconut milk, cooked chicken, ½ tbsp brown sugar and ½ tbsp salt.
• Stir in the cooked rice noodles and bring to a boil.
• Add ½ tsp pepper and 1 tbsp lemon juice.
• Garnish with spring onions and coriander. Serve hot and enjoy!

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Transfer to a plate. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken.

Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until. Add some more coconut oil to the same pot. As the oil shimmers add the chopped onions, garlic and ginger. Add the thai red curry paste, salt,. Once hot add in ½ tbsp of coconut or avocado oil and then add the ginger, garlic, red onion, red bell pepper, and lime leaves to the. Add the chicken and cook,. Heat olive oil in a large stockpot or dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until.

Cook until fragrant, about 2 minutes. Stir in the chicken. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until. Add some more coconut oil to the same pot.

Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until.

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Stir in the chicken. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until. Add some more coconut oil to the same pot. As the oil shimmers add the chopped onions, garlic and ginger. Add the thai red curry paste, salt,.

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