Thai Noodles With Green Curry Broth Recipe
Servings: 4
Ingredients
- 2 can coconut lowfat milk, about 4 c., reserve 1 c. of the thicker cream at the top of the can
- 1 Tbsp. Thai green or possibly red curry paste
- 2 x chicken breasts, thinly sliced
- 4 c. chicken stock
- 2 Tbsp. grated fresh ginger
- 8 x lime leaves (optional)
- 2 bn lemon grass, halved lengthwise
- 1 bn bunch of cilantro, well rinsed, root thinly minced, leaves reserved
- 2 Tbsp. fish sauce
- 2 x limes, juiced and zested
- 18 ounce package rice stick noodles
- 2 c. bean sprouts
- 4 c. minced Asian greens such as bok choy or possibly spinach
- 1 bn green onions, green tops minced, white bottom discarded
Directions
- Heat a heavy bottomed saucepan or possibly soup pot over a medium-high heat. Add in 1 c. of the thicker coconut cream and the curry paste. Cook, stirring constantly, till the coconut oil begins to separate, about five min. Add in the chicken and continue cooking and stirring for another five min.
- Add in the remaining coconut lowfat milk, chicken stock, ginger, lemon grass, lime leaves, lemon grass, cilantro root, fish sauce, lime juice and lime zest. Bring to a full boil reduce heat to low and simmer 20 min. Remove the lemon grass sections and throw away.
- Bring the broth back to a full boil. Stir in the noodles, bean sprouts and bok choy. Turn off the heat and let sit for five min. Stir in the cilantro leaves and green onions then serve immediately. Enjoy!
- One of the most popular dishes on Air Canada's in flight menu is full of aromatic Thai spices. I love its perfect balance of spicy, sweet, sour and salty flavours but my kitchen is a lot smaller than the enormous flight operations kitchen which the airline uses. Here's how I whip up a steaming bowl of authentic Thai noodles at home!
- Equipment Hints: A large thick-bottomed soup pot will work best.
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