Spicy coconut milk soup with curry and noodles
Votes: 1
The next time you feel a cold coming on, use your stock of spices and other ingredients in the fridge to boost your immune system. Spices have long been prized for their medicinal properties, as they contain antioxidants, have anti-inflammatory, and even sometimes antibacterial properties. This Thai take on the familiar dish has a powerful tonic effect thanks to the use of yellow curry paste and very hot red jalapeño peppers.
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mushroom soup with chicken pieces and rice noodles, with a spicy curry paste dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g thinly sliced shiitake mushroom caps without stems
- 2 cups chopped cooked chicken
- 350 g dry rice and ramen noodles
- 1 cup pea pods, halved
- 0.5 medium onion, thinly sliced
- 1 tbsp peeled and finely chopped fresh ginger
- 2 finely chopped garlic cloves
- 2 tsp curry paste
- 1 tsp curry powder*
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- 400 gr. coconut milk
- 2 tablespoons fish sauce
- 2 tbsp. l. coconut sugar
- Lime wedges for serving
- Sliced red jalapeño, cilantro and basil leaves for garnish
- 2 tbsp. l. olive oil
We recommend
Recipe:
Curry
Curry is a dish prepared using a spicy masala mixture based on turmeric, including chili peppers, coriander seeds, onions, garlic and tomatoes.
*cm. all recipes with curry seasoning.
Recipes with similar ingredients: chicken, shiitake mushrooms, rice noodles, peas, ginger root, onions, garlic, coconut milk, fish sauce, curry paste, turmeric, jalapeno pepper, basil, cilantro
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving plates.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the mushrooms, peas, onion, ginger, and garlic; cook, stirring frequently, until golden brown, about 2 minutes. Divide among plates. - Place the same pan on the heat and mix in the remaining 1 tbsp of oil, curry paste, turmeric and curry powder, fry for 30 seconds. Stir the curry oil into the chicken broth, bring to a boil, and simmer for 3 minutes. Add the coconut milk, fish sauce, and sugar. Bring to a boil and simmer for 5 minutes.
- Add the chicken and stir, cooking until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapeño, cilantro, and basil.
Author of the recipe - Silvana Nardone is the author of gluten-free recipe books.
Categories:
recipe / Soups / Soups with dressings / Meat soups / / / Asian cuisine
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