Thai Red Curry Noodle Soup
Add chicken to the stockpot and cook until golden, about 2-3 minutes. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes. 3 tablespoons red curry paste. 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 (13
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