Thai Green Curry Chicken Soup — Damn Delicious

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Thai Green Curry Chicken Soup

Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!

When we went to Thailand last month, we stayed at this villa in Koh Samui with a home cook that we called Mrs. Dao.

She made us an American breakfast in the mornings, made up our room when we left for the day, and whipped up dinner in a pinch when we got back.

She was simply the best. We loved her.

She made the best green curry I have ever had in my entire life.

I don’t know if she put crack in there or something but we asked for her green curry every single night until we had to leave.

And when we got to the next villa, their green curry didn’t even hold a candle to Mrs. Dao’s green curry.

Now I wish I could say this was her recipe here.

It’s not. I couldn’t get her super secret crack-filled recipe.

But it is completely and 100% inspired by her.

Thai Green Curry Chicken Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Everyone’s favorite Thai green curry can be made right at home into the coziest, most comforting chicken soup ever! It is so easy to make with easy-to-find ingredients, loaded with tender chicken bites, ginger, coconut milk, snow peas, lime juice, cilantro and rice noodles!

Ingredients:

  • 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 tablespoons green curry paste
  • 1 tablespoon freshly grated ginger
  • 2 1/2 cups chicken stock
  • 1 (13.5-ounce) can coconut milk
  • 3 cups snow peas, sliced
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice

Directions:

  1. Cook rice noodles according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
  3. Stir in green curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  5. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
  6. Serve immediately with rice noodles.

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