A family favorite, and certainly mine, is this spicy and flavorful
soup with a nod to Thailand. Guaranteed
to warm you up on a chilly evening and especially wonderful if you happen to
have a nasty little head cold. You can
adjust the spiciness to suit your taste and if spicy just isn't your thing
leave out the curry altogether and it is still delicious.
Coconut Curry Soup
1 large chicken breast half, thinly
sliced
2 Tbs. oil
3 cloves garlic, crushed
2 cups chicken broth
1 can coconut milk
1 heaping Tbs. Asian red
curry
1/4 cup soy sauce
1 small onion, thinly
sliced
1 can bean sprouts
1 can sliced water
chestnuts (optional)
1 package shredded coleslaw
mix
4 bundles of mung bean
noodles (optional)
Chicken is sliced super thin |
In a large soup pot heat
oil and cook sliced chicken. Add garlic
and onions. Continue to cook until
onions are tender. Pour in broth,
coconut milk and a coconut milk can full of water. Stir in curry and soy sauce. Add sprouts and chestnuts, stir to
combine. Stir in coleslaw mix. Bring to a simmer and cook until cabbage
softens. Serve plain or with noodles.
Asian red curry paste. Wonderful flavor and spice. |
To prepare noodles: Soak noodles in cold water while you make the
soup. When the soup is finished add the
noodles just before serving. Stir them
in to warm through and remove from heat.
Do not boil the noodles.
Four bundles of mung bean noodles soaking in cold water |
Mung bean noodles are super easy to prepare and fun to eat. Certainly different from traditional pasta,
but quite enjoyable. I make the soup
both, with or without the noodles and it is fantastic either way.
Served with some crispy egg rolls and hot mustard or sweet and
sour sauce to dip them in and you have a wonderful Asian meal to enjoy.
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