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THAI SPICY BROTH WITH CHICKEN & RICE NOODLES

January 2, 2020

I love slow-cooking a true comfort meal. It's one thing that truly relaxes me. Here is the recipe for one I cooked recently: Extra spicy thick broth with rice noodles, chicken and all the toppings 🍜🌶🥰 .

Thai spicy broth with chicken & rice noodles

(Serves: 4)

Ingredients: 
1/4 cup (75g) red curry paste – see recipe for this in comments
1.4ml chicken broth
2 Chicken Breast Fillets sliced into strips.
180g rice noodles
1 tbs lime juice
1 tbs brown sugar
2 tsp fish sauce
4 spring onions, chopped, 1 shallot chopped, handful of coriander chopped (to garnish)
Extra lime to garnish
Optional soft boiled egg

Instructions: 
Heat a large saucepan over high heat. Add the curry paste. Cook, stirring, for 30 secs or until aromatic. Add the broth and bring to a boil, then reduce heat and allow it to simmer. Leave this simmering for 1-2 hours (it turns into a thick rich broth 🥰)
For the chicken:
In a separate pan cook the chicken with some salt and pepper. Cook, turning occasionally, for 15 mins or until the chicken is cooked through. Transfer the chicken to a bowl. Set aside for 10 mins to cool slightly.
Either use 2 forks to coarsely shred the chicken or thinly slice it.
In a separate pot cook the rice noodles until tender. Remove from heat.
Right before serving, add the lime juice, sugar and fish sauce to the broth. Season with salt and pepper and mix well.
Divide noodles among serving bowls. Pour broth over it. Top with the chicken. Add the spring onions, shallot and coriander to the top.

Nutritional info:
Serves: 4
(Per serving)
Calories: 484
Fat: 9.9g
Carbohydrates: 42.7g
Protein: 49.5g

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