Thai Green Curry Chicken Soup
If you want to add more dairy free recipes to your recipe box, Thai Green Curry Chicken Soup might be a recipe you should try. This main course has 674 calories, 43g of protein, and 36g of fat per serving. This recipe serves 4 and costs $4.84 per serving. It will be a hit at your Winter event. This recipe from Damn Delicious requires green onions, canolan oil, onion, and garlic. This recipe is typical of Indian cuisine. 35 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is excellent. If you like this recipe, take a look at these similar recipes: Homemade Thai Green Curry Paste (And An Easy Thai Green Curry), Thai green curry noodle soup, and Thai Green Curry Lentil Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 (13.5-ounce) can coconut milk
1 tablespoon canola oil
2 1/2 cups chicken stock
1/4 cup chopped fresh cilantro leaves
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons green curry paste
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly squeezed lime juice
1 onion, diced
4 ounces rice noodles
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
3 cups snow peas, sliced
Equipment:
dutch oven
pot
Cooking instruction summary:
Cook rice noodles according to package instructions; set aside. 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. Stir in green curry paste and ginger until fragrant, about 1 minute. 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. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice noodles.
Step by step:
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.
3. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
4. Stir in green curry paste and ginger until fragrant, about 1 minute.
5. 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.
6. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately with rice noodles.
Nutrition Information:
covered percent of daily need
