Monday, November 28, 2016
Thai rice noodle soup
I have prepared two versions of this, using chicken in the first and tilapia with green beans in the second. Both were delicious and served perfectly. If you desire a slightly fishy flavor, and some veggies. Add fish toward the end and green beans at the beginning in place of the chicken.
2 tbsp vegetable oil
3 large cloves garlic
1 tbsp grated ginger
3 tbsp red Thai curry paste
8 oz chicken thigh meat (or 10 oz green beans and two tilapia fillets)
4 cups chicken broth
1 cup water
3 tbsp fish sauce
2/3 cup coconut milk
6 oz rice vermicelli noodles
hot pepper flakes
Crush the garlic, grate the ginger, and mix with curry paste.
Cut the chicken thigh meat into small pieces. Heat the oil and add the curry paste mix. Cook for a few minutes, until spices extract.
Add the chicken and cook for 2-3 minutes. Add the chicken broth, fish sauce, and coconut milk. Mix in rice vermicelli and cook for 10 minutes.
Ladle into bowls and garnish with chili flakes, lime, red onion, jalapeno slices, and cilantro.