similar to a Vietnamese pho rice noodle soup, this red curry soup packs large taste and a bit of warmth. The crisp uncooked veggies help cool things down.
INGREDIENTS
- 2 cans (14-1/2 ounces each) chicken broth
- 1/4 cup packed brown sugar
- 2 tablespoons fish sauce or soy sauce
- 3/4 teaspoon garlic salt
- 2 cans (13.66 ounces each) coconut milk
- 1/3 to 1/2 cup red curry paste
- 1 package (8.8 ounces) thin rice noodles
- 3 cups shredded rotisserie chicken
- 1-1/2 cups shredded carrots
- 3/4 cup bean sprouts
- 1-1/2 cups shredded cabbage
- Fresh basil and cilantro leaves
INSTRUCTIONS
- In a Dutch oven, carry coconut milk to a boil. prepare dinner, uncovered, 10-12 minutes or until liquid is reduced to a few cups. Stir in curry paste until absolutely dissolved.
- in the meantime, put together noodles consistent with bundle instructions.
- add broth, brown sugar, fish sauce and garlic salt to curry combination; go back to a boil. lessen warmness; simmer, uncovered, 10 mins, stirring from time to time. Stir in fowl; heat thru.
- Drain noodles; divide among six large soup bowls. Ladle soup over noodles; pinnacle servings with greens, basil and cilantro.
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