curry chicken noodle soup
Ingredients
- Sesame oil2 tbsp
- Chicken thigh · boneless skinless1 lb
- Salt · ground
- Black pepper
- Scallion · sliced2 bunches
- Carrot · sliced2
- Garlic · minced6 cloves
- Ginger · grated1 tbsp
- Curry · powder1 tbsp
- Coconut milk1 can
- Chicken broth6 cups
- Chili pepper · paste1 tbsp + 1
- Soy sauce¼ cups
- Lemongrass · trimmed halved2 stalks
- Bok choy · coarsely chopped6
- Fish sauce1 tbsp
- Ramen noodle · cooked8–10 oz
- Cilantro · chopped½ cups
- Torn Thai bail½ cups
- Mint¼ cups
- Lime · for garnishing
Instructions
- Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Season the chicken thighs well with salt and pepper and brown on both sides, without cooking through. Set aside.
- In the same pot, add the remaining tablespoon of sesame oil and sauté the white parts of the green onions and the carrots for 4 to 5 minutes until softened. Add the garlic, ginger and curry powder and cook for 30 seconds.
- Stir in the coconut milk, chicken broth, Thai chili paste and soy sauce. Return the chicken to the pot with the lemongrass. Bring to a gentle boil, then reduce to medium-low and simmer for 20 to 25 minutes.
- Remove the chicken with a slotted spoon and shred it with two forks. Take out the lemongrass with tongs and discard it, then return the chicken to the pot.
- Stir in the bok choy and fish sauce and simmer for 5 to 10 minutes until tender.
- Place rice or noodles in shallow bowls, ladle the soup over, and garnish with the herbs, scallion greens, chile and a squeeze of lime.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicGingerScallionCarrotLimeChicken thighCoconut milkBok choy
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