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Chicken Curry Thai Noodles

Based on 2 ratings

Marina Gondra

Community Member

“This recipe is so fast and easy to do, and the flavor is just amazing. I love it as a starter or for dinner! Enjoy it! :) ”

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
¼ l chicken soup
½ package rice noodle
1 tbsp vegetable oil
garlic
shallots
limes
2 tbsp ginger
2 tsp curry powder
½ package coconut milk

Utensils

  • 3 saucepans
  • knife
  • Step 1/9

    • ¼ 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

    • ½ package rice noodle
    • saucepan

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

  • Step 3/9

    • garlic
    • shallots
    • knife

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

  • Step 4/9

    • 1 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

    • 2 tbsp ginger
    • 2 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

    • limes
    • ½ 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.

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