Chicken Coconut Curry Soup
Chicken, coconut milk and rice noodles grilled for a Malaysian curry.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 15 min · 45 min total
- medium
- 1
Prepare noodles according to package directions. Pound chicken to an even thickness (approx 1/2 inch works well).
- 2
Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
- 3
Add chicken and toss to coat. Refrigerate for approx 30 minutes. Heat 2 tsp oil in med saucepan over med heat.
- 4
Cook curry paste, stirring, until fragrant (1 to 2 minutes). Whisk in stock. Raise heat, and bring to a boil.
- 5
Whisk in coconut milk. Cook just until hot (do not boil). Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
- 6
To serve, divide the noodles into 4 bowls. Add soup. Slice chicken on the diagonal and place in bowls.
- 7
Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
