Green Curry Noodle Soup
Finish up our coconut milk from earlier this week in this comforting green curry noodle soup. Filled with tender chicken and crunchy broccoli and sprouts, this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Wok
- Pot
- Colander
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Spatula
- Plate
- Ladle
- Serving bowl
- Refrigerator
Ingredients
- 1 lb Chicken breasts, skinless & boneless, sliced
- 1 Tbsp + 2 Tbsp Fish sauce
- 1 tsp + 1 Tbsp Brown sugar
- 1 lb Broccoli, chopped
- 8 oz Noodles, flat rice ((sub any Asian noodle or fettucine))
- 5 oz Baby corn
- 1 1/2 Tbsp Oil, cooking
- 2 Tbsp Green curry paste
- 1 cup Coconut milk
- 4 cups Stock, chicken
- 4 oz Mung bean sprouts
- 1/2 Limes, sliced into wedges
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