Quick curry noodle soup
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalZutaten
2 tablespoons oil
3 garlic cloves (chopped)
1 tablespoon fresh ginger (grated)
2 tablespoons Sunny Curry spices, grinded
8 oz. boneless chicken breast or thighs (225g, sliced)
950 millilitre chicken broth
250 ml water
2 tablespoons fish sauce
200 ml coconut milk
200 g dried egg noodles
lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)
Spicy Lime Kick
Anweisungen
- In a large pot over medium heat, add the oil, garlic, ginger and sunny curry spices. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
- Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
- Add the noodles to the broth and let it cook for about 2 minutes, until the noodles are ready to eat.
- Divide noodles, with soup and chicken over four bowls.
- Ddd a squeeze of lime juice and your garnishes. Bring to taste with Spicy Lime kick and serve.