Embark on a cooking journey with our Monsoon Ka Mazza Episode 13! Indulge in the fragrant Thai Green Curry Noodle Soup, packed with vibrant tastes and a reassuring bowl of goodness ideal for rainy days.
THAI GREEN CURRY NOODLE SOUP
Components
2 tablespoons Thai green curry paste
150 grams boneless chicken breasts, cut into 1/2 inch cubes
2 cups boiled rice noodles
3 tablespoons olive oil
15-20 madras onions, sliced
Sea salt to taste
4 cups chicken stock
8-10 little broccoli florets
1 small carrot, peeled, and cut into roundels
2-3 kafir lime leaves
5-6 basil leaves + for garnish
1/4 cup beans sprouts + for serving
3/4 cup coconut milk
1-2 fresh red chillies, diagonally sliced + for garnish
Fried garlic for garnish
4 lemon slices for garnish
Approach
1. Heat 2 tbsps olive oil in a non-stick pan. Include madras onions and sauté till translucent.
2. Add the chicken and sea salt and sauté on high heat for 2-3 minutes. Transfer in a bowl.
3. Heat remaining olive oil in the same pan. Include green Thai curry paste and sauté for 1-2 minutes.
4. Include chicken stock, broccoli, carrot, tear the kafir lime leaves in addition to basil leaves and include into the mix. Bring the mix to a boil.
5. Add the chicken mixture and bean sprouts and blend well. Cover and prepare for 4-5 minutes.
6. Include red chillies and mix well. Cook for a couple of seconds.
7. Take some noodles into private serving bowls. Include some beans sprouts, put the soup over it. Garnish with basil leaves, fried garlic, red chillies, and lemon piece. Serve hot.
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