Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Get out a large dutch oven or stock pot and heat the
Sesame Oil (1 dash)
in it over medium-high heat. Brown the
Chicken Tenders (680 g)
in it until pretty much cooked through.
Step 2
Add in the
Garlic (5 cloves)
,
Fresh Ginger (10 g)
,
Lemongrass (2 stalks)
,
Scallions (1 bunch)
, and
Fresh Cilantro (1 g)
. Let them get fragrant for a minute.
Step 3
Stir the
Thai Red Curry Paste (1 jar)
,
Curry Powder (20 g)
, and
Dark Brown Sugar (40 g)
together, then stir it in to coat the chicken and aromatics. Let that all cook together for another couple of minutes.
Step 4
Pour in the
Coconut Cream (1 can)
,
Coconut Milk (2 cans)
, and
Chicken Stock (960 mL)
. Let the soup simmer on medium for 30 minutes.
Step 5
When time is almost up, boil the
Rice Noodles (2 pckg)
in another pot according to the directions. Usually, they only take 2-4 minutes. Drain them and toss them into the pot of soup.
Step 6
Ladle into bowls and top with
Limes (to taste)
and
Crunchy Rice Noodles (to taste)
. Enjoy!
