Wednesday, May 13, 2015

25 minute Coconut and Cilantro Curry Soup

CURRY; you either love it or hate it! English curry, Indian curry, Asian curry, French curry. Whatever the curry is, you better believe, I'm a fan of it. So, this is a recipe for all the curry lovers out there and for the gluten free peoples. 

Here is a Thai curry for you. Start to finish 25 minutes! Ready, set, GO!

Prep time: 25 minutes
Yield: 3 bowls

What you will need:
  • 2 tablespoons butter
  • 3 cloves minced garlic
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red Thai curry paste
  • 1 teaspoon lemon grass, minced
  • 8 oz boneless, skinless chicken breast, thinly sliced
  • 5 cups chicken stock
  • 2 tablespoon fish sauce
  • 2/3 cup of coconut milk
  • 6 oz dried rice straws
  • 1 lime juiced
  • Sliced red onions, chiffonade cilantro, thinly sliced jalapeƱos
  • Salt and pepper, to taste

In a large pot over medium high heat melt the butter and combined garlic, ginger, lemon grass and curry paste. Fry until fragrant, about 4 minutes. 

Next, add the seasoned chicken strips and cook until they are opaque.

 Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly.You can also throw the noodles in the pot if you would rather do that. 

 Pour the boiling soup over the dried noodles straws in your serving bowls, add a squeeze of lime juice and garnishes, and serve. The noodle bowls will be ready to eat in a couple minutes.

You can also throw the noodles in the pot if you would rather do that.
 I ate some before I took the picture! Sorry! It was so delicious!

I hope you all enjoy and don't be afraid to give me feed back!

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