Chicken Curry Thai Noodles

Step 1/9

• ⅛ l chicken soup

• saucepan

I recommend doing a chicken soup first. You can do it the day before with the chicken carcasses, 1/2 onion, 1/2 leek and a carrot. Put it all together in a saucepan and boil it for an hour and a half. You can also add a chicken breast or other parts of the chicken so that you can use it in the noodles later.

Step 2/9

• ¼ package rice noodle

• saucepan

Put the Rice Noodles to boil in a saucepan 3 mins. Take them out and reserve

Step 3/9

• 1½ garlic
• 2 shallots

• knife

Finely chop the 3 garlics and the 4 shallots. Grate the ginger.

Step 4/9

• ½ tbsp vegetable oil

• saucepan

In a large saucepan, add a splash of oil and fry the garlic first. Once it takes color, add the onion and finally add the ginger.

Step 5/9

• 1 tbsp ginger
• 1 tsp curry powder

Add two tablespoons of curry, stir and when everything is well integrated, add the chicken broth. Let it boil for about 3 minutes

Step 6/9

Grate the limes and squeeze them. Reserve it.

Step 7/9

• 1 limes
• ¼ package coconut milk

Add the lime juice and the coconut milk. You will notice how the soup thickens a little bit and acquires consistency. Add salt and rectify the flavor.

Step 8/9

Add the chicken pieces that we have obtained from our homemade broth.

Step 9/9

Finally add the noodles, let them integrate well with the soup and serve. You can add the zest of the lime to decorate the plate.