Thai coconut curry chicken soup: quick 30-minute recipe

Name: Thai coconut curry chicken soup: quick 30-minute recipe
Ingredients: 3 cans (14-ounce/400 mL each)of premium coconut milk; 2 heaping tablespoon (20 mL) of Thai curry paste; The tender stems of 1 bunch of cilantro, rinsed well; 3 chicken breasts, thinly sliced; 4 cups (500 mL) of chicken broth; 2 carrot, shredded; 4 or 5 lime leaves; 2 stalks of lemon grass, halved lengthwise, woody leaves removed; 2 tablespoons (30 mL) of fish sauce; The zest and juice of 2 limes; A small knob frozen ginger; A handful bean sprouts; Half a pack of rice noodles. A standard pack is 8 ounce (225 g). Add more if desired.; 1 bunch of cilantro leaves, rinsed well; 2 or 3 green onions, thinly sliced; a sprinkle or two salt or soy sauce; Optional: Sriracha or hot sauce of choice

en.petitchef.com

The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all...

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Ingredients

3 cans (14-ounce/400 mL each)of premium coconut milk
2 heaping tablespoon (20 mL) of Thai curry paste
The tender stems of 1 bunch of cilantro, rinsed well
3 chicken breasts, thinly sliced
4 cups (500 mL) of chicken broth
2 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons (30 mL) of fish sauce
The zest and juice of 2 limes
A small knob frozen ginger
A handful bean sprouts
Half a pack of rice noodles. A standard pack is 8 ounce (225 g). Add more if desired.
1 bunch of cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
Optional: Sriracha or hot sauce of choice