Red curry chicken soup with shirataki noodles

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
limes
4 sprigs cilantro
chili
4 sprigs mint
3 tbsp vegetable oil

Utensils

  • knife
  • pot
  • Step 1/2

    • 5 g ginger
    • 2 cloves garlic
    • 300 g chicken breasts
    • 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
    • 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.

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