Red curry chicken soup with shirataki noodles

Red curry chicken soup with shirataki noodles

Based on 7 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"Shirataki noodles, also known as konjac noodles, have significantly fewer calories and carbohydrates than wheat noodles. Konjac, the tuber of an Asian lily plant (also called devil's tongue), is what the flour for the noodles is made from. In this recipe, they are the base for a quick chicken curry soup. For a vegetarian version, you can substitute oyster mushrooms for chicken, but you should fry them well beforehand."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
chicken breasts
150 g
shirataki noodles
3 tbsp
curry paste
150 ml
coconut milk
600 ml
chicken stock
5 g
ginger
2 cloves
garlic
3 tbsp
fish sauce
2
limes
4 sprigs
cilantro
1
chili
4 sprigs
mint
3 tbsp
vegetable oil

Utensils

knife, pot

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  • Step 1/2

    Pat the chicken breast fillet dry and cut into small cubes. Peel and finely chop the ginger and garlic. Cut the chili into fine rings. Heat the vegetable oil in a pot and sauté the garlic, ginger and chili in it for approx. 2 min. Then add the curry paste and sauté for 2 min. as well. Afterwards, add the chicken and fry for 3 min.
    • 5 g ginger
    • 2 cloves garlic
    • 300 g chicken breasts
    • 1 chili
    • 3 tbsp curry paste
    • 3 tbsp vegetable oil
    • knife
    • pot

    Pat the chicken breast fillet dry and cut into small cubes. Peel and finely chop the ginger and garlic. Cut the chili into fine rings. Heat the vegetable oil in a pot and sauté the garlic, ginger and chili in it for approx. 2 min. Then add the curry paste and sauté for 2 min. as well. Afterwards, add the chicken and fry for 3 min.

  • Step 2/2

    Deglaze with the chicken stock, add coconut milk and fish sauce and bring to a boil, then simmer for 5 min. Season with fish sauce and salt if necessary. Prepare the shirataki noodles according to package instructions, then divide among the bowls. Divide the soup among the bowls as well as drizzle the lime juice on top. Garnish with mint and cilantro.
    • 600 ml chicken stock
    • 3 tbsp fish sauce
    • 150 ml coconut milk
    • 150 g shirataki noodles
    • 2 limes
    • 4 sprigs cilantro
    • 4 sprigs mint

    Deglaze with the chicken stock, add coconut milk and fish sauce and bring to a boil, then simmer for 5 min. Season with fish sauce and salt if necessary. Prepare the shirataki noodles according to package instructions, then divide among the bowls. Divide the soup among the bowls as well as drizzle the lime juice on top. Garnish with mint and cilantro.

  • Enjoy your meal!

    Red curry chicken soup with shirataki noodles

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