Plat
Thai Red Curry Noodle Soup with Chicken
35 minPour 4Nutri-Score C€€
C
35 min
35 minThai Red Curry Noodle Soup with Chicken
recette de
Culture_Cravings
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1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
oilÉpicerie15 ml
garlic (minced)Fruits et légumes4 morceaux
ginger (grated)Fruits et légumes20 g
onion (sliced)Fruits et légumes1 morceau- Thai red curry pasteÉpicerie60 g
red chilli pepper (sliced)Fruits et légumes2 morceaux
lime (juiced)Fruits et légumes1 morceau- coconut milkÉpicerie400 ml
soy sauceÉpicerie30 ml- fish sauceÉpicerie15 ml
chicken breast (cut into strips)Viandes400 g
black pepper (ground)Épices2 g
chilli flakesÉpices2 g
noodlesCéréales300 g
chicken gyozaProduits frais12 morceaux
coriander (chopped)Fruits et légumes15 g
sesame seedsFruits à coque et graines10 g
spring onion (sliced)Fruits et légumes3 morceaux
par portion
Nutrition
594kcal
- Glucides
- 63 g
- Protéines
- 33 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Aromatics
- Heat the oil in a stockpot over medium heat.
- Add the garlic, ginger and onion and fry until fragrant and softened.
- Étape 2
Curry base
- Stir in the Thai red curry paste and sliced red chilli pepper.
- Cook until the paste darkens and releases its aroma.
- Étape 3
Simmer the soup
- Pour in the coconut milk, soy sauce and fish sauce.
- Add the chicken breast strips, black pepper and chilli flakes.
- Bring to a gentle simmer and cook until the chicken is cooked through.
- Étape 4
Cook the noodles and gyoza
- Boil the noodles in a saucepan of water until tender, then drain.
- Cook the chicken gyoza in boiling water until heated through and cooked.
- Étape 5
Assemble and serve
- Divide the noodles between bowls and ladle over the curry soup with the chicken.
- Add the gyoza and squeeze over the lime juice.
- Garnish with red chilli, coriander, sesame seeds and spring onions.