New Update
| Main ingredients | Thai green curry paste, Rice noodles, Boneless chicken breasts, Olive oil, Madras onions, Sea salt, Chicken stock, Broccoli, Carrot, Fresh kaffir lime leaves, Fresh basil leaves, Bean sprouts, Coconut milk, Fresh red chillies, Garlic, Lemon |
| Cuisine | Thai |
| Course | Soup |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 tablespoons Thai green curry paste
- 2 cups boiled rice noodles
- 150 grams boneless chicken breasts, cut into ½ inch cubes
- 3 tablespoons olive oil
- 15-20 madras onions, sliced
- Sea salt to taste
- 4 cups chicken stock
- 8-10 small broccoli florets
- 1 small carrot, peeled and cut into roundels
- 2-3 fresh kaffir lime leaves
- 5-6 fresh basil leaves + for garnish
- ¼ cup beans sprouts + for serving
- ¾ cup coconut milk
- 1-2 fresh red chillies, diagonally sliced + for garnish
- Fried garlic for garnish
- 4 lemon slices for garnish
Method
- Heat 2 tablespoons olive oil in a non-stick pan, add madras onions and sauté till translucent.
- Add chicken and sea salt, mix and sauté on high heat for 2-3 minutes. Transfer into a bowl.
- Heat remaining olive oil in the same pan, add Thai green curry paste and sauté for 1-2 minutes.
- Add chicken stock, broccoli and carrot. Tear kaffir lime leaves and basil leaves and add to the mixture, mix and cook for 3-4 minutes. And sea salt and mix well.
- Add chicken mixture and bean sprouts, mix well, cover and cook for 4-5 minutes.
- Add coconut milk and mix well, cover and cook for 1-2 minutes. Add fresh red chillies, mix well and cook for a few seconds.
- Put ½ cup boiled noodles into each individual serving bowl. Add some beans sprouts and pour the soup over it. Garnish with basil leaves, fried garlic, red chillies and lemon slice. Serve hot.
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