Curried Chicken Coconut Soup with Noodles
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared |
| 1.00 | can | Coconut milk (8oz cans), Thai-style, unsweetened |
| 1.00 | stalks | Lemongrass , large stalk, chopped roughly |
| 1.00 | tsp | Curry paste , red |
| 2.00 | slices | Ginger root |
| 1.50 | lb | Chicken meat , cooked and diced |
| 1.00 | bag | Spinach , baby |
| 5.00 | oz | Rice flour noodles , Thai-style |
| 4.00 | x | Lime , large, cut into wedges for garnish |
| 2.00 | oz | Lime juice , fresh |
| 1.00 | cup | Cilantro leaves, fresh, for garnish |
| 1.00 | cup | Scallions , chopped |
Preparation
1. In a large soup pot, combine prepared Knorr Ultimate Chicken Base, coconut milk, lemongrass, red curry paste and ginger slices.. Bring to a boil and reduce the heat to simmer for 30 minutes.
2. Strain liquid and return to stove. Add cooked chicken meat; let simmer for 5 minutes.
3. Turn off fire under soup; add rice noodles and let sit in steaming soup for 5 minutes.
4. Finish with lime juice and chopped scallions. Stir in baby spinach just before serving.
5. Garnish with cilantro leaves and serve accompanied with lime wedges.
Yield: 2 1/2 qts.
NOTES:
- Rotisserie chicken or turkey can be used in place of cooked chicken meat.
- Choice of curries can be used or increased for heat intensity (green, Thai, Indian).
- Fish sauce (Nam Pla) will also compliment flavor of soup.
- Low sodium chicken base and light coconut milk can be used to reduce fat/caloric content in soup.
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