Malaysian Coconut-Curry Noodle Soup with Chicken

Malaysian Coconut-Curry Noodle Soup with Chicken
Malaysian Coconut-Curry Noodle Soup with Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups coconut milk

  • 6

    tbsp fish sauce

  • 2

    tbsp palm sugar or firmly packed brown sugar

  • 2

    tbsp freshly squeezed lime juice

  • 1

    tsp salt

  • 1/4

    tsp freshly ground pepper

  • 1 - 1/2

    tbs peanut, vegetable, wok or stir fry oil

  • 3

    large cloves garlic, minced

  • 3

    tbsp fresh ginger , minced

  • 3

    tbsp panang curry paste

  • 2

    cup red onion, thinly sliced

  • 1

    large red bell pepper, thinly sliced

  • 4

    cups napa or savoy cabbage, thinly sliced

  • 1/2

    pound rice vermicelli

  • 3/4

    cup fresh cilantro leaves, torn apart (stem included)

  • 2

    chicken breasts, cubed

  • freshly squeezed lime juice (for serving)

  • yields 4 servings

Directions

1. place coconut milk, fish sauce, sugar, lime juice, salt, pepper in a small mixing bowl and whisk to blend. set aside. 2. Heat wok or large sauce pan over medium high heat. Add oil and when wok is very hot (not smoking), add the garlic, ginger, curry paste. Stir fry until fragrant (about 10-15 seconds) 3. Immediately add onion and red pepper. Stir fry 2-3 minutes. 4. Add cabbage. Stir fry for another 2-3 minutes. 5. Add coconut milk mixture, noodles, chicken to the wok. 6. Cook until noodles are tender (al dente) and chicken is cooked through. 7. Stir in cilantro and add lime juice as desired. 8. Server immediately

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