curry chicken noodle soup

Von Ambitious Kitchen · 45 Min.

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Zubereitung

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir in the bok choy and fish sauce and simmer for 5 to 10 minutes until tender.
6. Place rice or noodles in shallow bowls, ladle the soup over, and garnish with the herbs, scallion greens, chile and a squeeze of lime.

Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.

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