CURRIED CHICKEN COCONUT NOODLE SOUP
Steps:
- In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
- While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
- Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.
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Janith Sankalpa
[email protected]I've made this soup several times and it's always a hit with my family and friends. It's the perfect comfort food for a cold winter day.
Jonathan Haynes
[email protected]This soup is a bit time-consuming to make, but it's worth it! The flavors are amazing and the chicken is so tender. I would definitely recommend this recipe to anyone who loves Thai food.
Kat Skaer
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this soup. The curry flavor was subtle and not overpowering, and the coconut milk added a creamy richness. I will definitely be making this again.
Summer Rhoden
[email protected]This soup is a great way to use up leftover chicken. I also like to add some chopped vegetables, such as carrots, celery, and onions. I think it makes the soup even more flavorful.
SEnd doc
[email protected]I love this soup! It's so flavorful and satisfying. I usually serve it with rice or noodles. I've also made it with tofu instead of chicken, and it was just as good.
Dima Gurevich
[email protected]This soup was delicious and easy to make. I used a store-bought rotisserie chicken, which made it even easier. I also added some chopped cilantro and lime wedges for garnish.
Mister Abebe
[email protected]I made this soup for a party and it was a huge success! Everyone loved the flavor and the creamy texture. I would definitely recommend this recipe to anyone who loves Thai food.
Graan Khan
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I think I would use less curry paste next time. The coconut milk helped to balance out the spiciness, and the chicken was very tender.
Rahol Rahol
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add more vegetables. Next time, I'll add some chopped broccoli and bell peppers.
Beautiful Chameleon La Flaca Harlee
[email protected]This soup was easy to make and packed with flavor. I used red curry paste, which gave it a nice spicy kick. I also added some chopped vegetables, such as carrots and celery, for extra nutrition.
Leki Wangmo
[email protected]I'm not usually a fan of coconut milk, but this soup was delicious! The curry flavor was subtle and not overpowering, and the coconut milk added a creamy richness. I will definitely be making this again.
Junaid Tanha09
[email protected]This soup was a hit with my family! The flavors of the curry and coconut milk were perfectly balanced, and the chicken was tender and juicy. I will definitely be making this again.