Soup Series Part 4: Thai Inspired Red Curry Chicken Soup

• tempo total: 23 minutes

Ingredientes

2 chicken breasts, cut into bite size pieces

Seasonings for cooking chicken (I used salt, pepper, onion powder, garlic powder)

5 oz rice noodles

2 tbsp neutral oil

1 yellow onion, diced

1 red bell pepper, chopped

3 carrots, chopped

6 garlic cloves, minced

2 tsp ginger, grated

1 tbsp lemongrass paste

2 tbsp miso paste

4 tbsp red curry paste

5 cups chicken stock

1 can coconut milk

1 tbsp oyster sauce

Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Large handful of cilantro, chopped (plus some extra for serving)

Large handful green onions, chopped

Juice of 1 lime

A few slices of jalapeño (for serving)

Instruções

In a dutch oven or stock pot, start by cooking your chicken in 1 tbsp oil over medium /high heat. I season with salt, pepper, garlic powder, and onion powder. Stir occasionally. Cook time should be about 4-5 minutes or so. Once it’s done, set aside.

In the same pot, heat up 1 tbsp oil over medium heat. Add your onions and sauté for a few minutes, stirring occasionally. Season with a little salt.

Add your bell pepper and carrots, and sauté for a few more minutes or until the veggies start to soften.

Create a space in the pan and add your garlic, ginger, lemongrass paste, miso paste, and curry paste. Sauté for a few minutes or so, stirring frequently.

Add chicken stock, coconut milk, and oyster sauce. Stir until combined. Bring soup to a boil, reduce to simmer, and cover for about 10-15 minutes.

Add in your cornstarch slurry and stir well.

Add noodles and cooked chicken. Cook the noodles according to the package.

Finish off the pot with a large handful of cilantro, green onions, and juice of one lime.

When serving, I like to add some fresh lime juice, extra cilantro, and jalapeño slices.