Curry Mee Malaysian Noodle Soup

• porcje: 3 servings
• całkowity czas: 45 minutes

Składniki

2 tablespoons oil

1 onion (minced)

3 cloves garlic (minced)

1 tablespoon ginger (minced)

1 tablespoon lemongrass (minced)

1 tablespoon red curry paste

½ pound boneless skinless chicken thighs (thinly sliced)

3 tablespoons curry powder

½ teaspoon turmeric

13 ½ ounces coconut milk (400 ml)

4 cups chicken stock (950 ml)

3 tablespoons fish sauce (optional for vegetarians)

1 teaspoon sugar

8 ounces egg noodles

salt (to taste)

2 handfuls raw bean sprouts

Cilantro leaves (for garnish)

1 lime (cut into wedges)

Wskazówki

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.

Meanwhile, cook the noodles according to package directions. Divide into 3 soup bowls and set aside.

Taste the soup and season with salt to taste. Divide the soup among your bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

Notatki

Used rice noodles - not good

Otherwise pretty good, but not as good as others- spicy

Wartości Odżywcze

• Kalorie: 642 kcal
• Tłuszcz Całkowity: 44 g
• Tłuszcz Nasycony: 27 g
• Cholesterol: 94 mg
• Sód: 903 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 5 g
• Białko: 29 g