Kaeng Par Noodle Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

1 tablespoon neutral oil

1 pound ground chicken

4- ounce can kaeng par curry paste (see note)

1 shallot, peeled and sliced into wedges

5 scallions, trimmed and minced; white and green parts kept separate

5 cups water or chicken stock

2 carrots, peeled and cut into rounds

1 bell pepper, trimmed, seeded, and sliced into strips

½ pound Napa cabbage, roughly chopped

8 ounces noodles of choice or cooked white rice for serving

Salt

Thai basil leaves, minced cilantro, lime wedges, crispy shallots or sesame seeds

Instructions

Cook the chicken:

Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the chicken and cook, breaking it up, for 12–15 minutes until mostly cooked through. Season with salt.

Fry the paste:

Add the curry paste, shallot, and scallion whites to the pot. Toss to coat the chicken in the paste and cook for 2–3 minutes until the paste is very fragrant.

Simmer the soup:

Pour in the water or stock. Add the carrots, bell pepper, and cabbage. Bring to a boil. Reduce the heat and simmer for 20 minutes until the carrots are fork-tender. Taste and add more salt if needed.

Cook the noodles or rice:

As the curry simmers, cook the noodles or rice according to package instructions. Transfer to a serving bowl or plate and keep warm.

Prepare the garnishes:

Before serving, prepare your desired garnishes and arrange them on a serving dish.

To serve:

Divide the noodles or rice between bowls. Ladle the kaeng par on top. Garnish with the reserved green parts of the scallions and any other herbs or toppings you like. Enjoy!

Notes

Use Thai Jungle Curry with Chicken recipe for the paste.

Nutrition

• Calories: 431 kcal
• Lipides Totaux: 14 g
• Sodium: 784 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 10 g
• Protéines: 30 g