Red Coconut Soup (Print Version)
# Ingredients:
→ Flavors and Garnishes
01 -
2 tablespoons lime juice
02 -
½ cup fresh cilantro
03 -
1 tablespoon fish sauce
04 -
2 teaspoons brown sugar
05 -
3 green onions, sliced
06 -
¼ cup basil leaves
→ Main Ingredients
07 -
3 cloves garlic, finely minced
08 -
1 medium onion, chopped
09 -
1 red bell pepper, chopped
10 -
1.5 pounds chicken breast, cut into chunks
→ Curry Sauce
11 -
3 tablespoons red curry paste
12 -
1 tablespoon ginger, grated
13 -
1 can (13.5 oz) coconut milk
14 -
6 cups of low-salt chicken broth
15 -
4 ounces rice noodles
# Instructions:
01 -
Heat oil in a pan and cook the seasoned chunks of chicken until they turn golden brown in just 2-3 minutes. Set it aside.
02 -
Toss in the garlic, onion, and bell pepper. Cook them for about 3-4 minutes until soft.
03 -
Pour in the chicken broth, stir in curry paste, grated ginger, and coconut milk. Add the cooked chicken, and let the mixture simmer for 10 minutes.
04 -
Mix in rice noodles, fish sauce, and sugar. Let it cook for around 5 minutes until the noodles turn soft.
05 -
Take it off the heat. Stir in basil, lime juice, and cilantro. Adjust the taste if needed before serving.
# Notes:
01 -
Fresh herbs make all the difference
02 -
Best served right after cooking
03 -
The spice level can be adjusted easily