5-ingredient red curry chicken soup
knife, cutting board, 2 pots, bowl, sieve, 2 forks, ladle
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Nutrition per serving
- lime (for serving)
- 2 chicken breasts (boneless)
- ½ l water
- 1 tbsp red curry paste
- cutting board
Slice limes into wedges and set aside. Add chicken to a large heavy-bottomed pot set over medium heat. Sauté chicken for approx. 7 min., or until chicken is golden brown. Add water to the red curry paste and mix until well combined. Add the mixture to the pot with chicken and add remaining water. Cover and set over medium heat to cook for approx. 1 hr.
- 200 g broad rice noodles
Cook the rice noodles according to package instructions, then drain and rinse under cold water. Distribute evenly amongst serving bowls.
- 2 forks
Once the chicken is done, transfer it from the pot to a cutting board and shred with two forks. Distribute evenly amongst the serving bowls.
- 200 ml coconut milk
- ½ tbsp fish sauce
- cilantro (for serving)
Stir in the coconut milk and bring the soup to a boil. Let it cook for approx. 5 min., then add fish sauce and remove from heat. Ladle soup over the noodles and chicken and garnish with some cilantro leaves. Serve with lime wedges and enjoy!