Try this Thai inspired Vegetable and Noodle Bowl Recipe with Curry Broth. Add in some sliced chicken as well as some fresh herbs for more flavor.
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Soup:
1cupof snow peas
1cupof sliced carrots
1cupof sliced assorted bell peppers
1cupof sliced shitake mushrooms
1cupof cooked seasoned and sliced chicken breast
1/2cupof sliced green onions
1/2cupof fresh cilantro leaves
2tablespoonsof chopped fresh mint
lime wedges for garnish
1package of cooked rice noodles
For the Broth:
1tablespoonof finely grated fresh ginger
1finely grated clove of garlic
1/2cupof red curry paste
8cupsof chicken stock
2cupsof coconut milk
1teaspoonof sesame oil
1teaspoonof fish sauce
1/4cupof soy sauce
1/4cupof brown sugar
Instructions
In a large pot on high heat with sesame oil, caramelize the grated ginger and garlic. Once brown add in the curry paste, fish sauce, soy sauce and brown sugar and cook for 2 to 3 minutes.
Next add in the stock and bring to a boil. Finish by whisking in the coconut milk and keep warm on low heat.
In a separate large pot of boiling salted water, par-boil all of the vegetables.
To Serve: Place some broth in a bowl and add in the cooked noodles, vegetables, sliced chicken, and garnish with cilantro, mint and lime wedges.