Thai Coconut Chicken Curry Soup recipe
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Ingredients
- 1 tablespoon canola oil 1 tablespoon minced fresh ginger root 2 teaspoons minced garlic 2 tablespoons green curry paste 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces 2 cups unsalted chicken stock 1 (13.5 ounce) can light coconut milk ½ cup water 1 (1 inch) piece peeled fresh ginger 2 tablespoons fresh lime juice 1 bunch cilantro, stems and sprigs separated 1 cup diagonally sliced fresh snow peas 3 ounces uncooked brown rice vermicelli noodles 1 lime, cut into wedges
Nutrition Info
- 282.5 caloriescarbohydrate: 21.3 gcholesterol: 48.4 mgfat: 15.3 gfiber: 1.6 gprotein: 23.3 gsaturatedFat: 5.3 gservingSize: -sodium: 244.9 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Coconut Chicken Curry Soup
Directions
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Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic, saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.