Thai Chicken Curry Soup
| Serves | 1 |
|---|---|
| Ingredients | Pasta, Poultry, Vegetables |
| Menu Part | Soup |
| Cuisine Type | Asian |
This hearty soup delivers chicken, sweet coconut milk and a delicious, mild thai curry broth.
Ingredients
1/2 lb. uncooked spaghetti
2 1/2 cups coconut milk
1 lb. cooked, diced chicken
4 cups chicken stock
1/4 cup fish sauce
1 tbsp. soy sauce
1 tsp. yellow curry paste
1 tsp. tumeric
1/4 cup lime juice
Salt and pepper to taste
1-2 sliced green onions
1 tsp. red pepper flakes
2 tsp. chopped garlic
Steps
- Break pasta noodles in half and cook to al dente, reserve.
- Heat 1/3 of coconut milk in pan until it separates. Add chicken and stir fry for a minute or so, ensuring all pieces are coated in coconut milk. Add remaining coconut milk, stock, fish sauce and soy sauce. Bring to a simmer and cook for 5 minutes.
- Add all remaining ingredients including reserved pasta and bring to a boil. Remove from heat and serve.