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Thai Red Curry and Coconut Soup https://www.metro.ca/userfiles/image/recipes/soupe-thaie-lait-coco-cari-rouge-iceberg-6101.jpg PT25M PT50M PT1H15M
In a large pot over medium-low heat, heat chicken broth with lemongrass and ginger. Meanwhile, soak vermicelli in warm water for 30 minutes. Preheat oven to 350°F (180°C). Add coconut milk, red curry paste and honey to broth. In a skillet, brown chicken breasts, then finish in oven until no pink shows. Cut chicken into strips. Put some vermicelli, lettuce and chicken in each bowl and ladle hot broth over top. Decorate soup with green onions and snow peas, and season with soy sauce.
6
6 cups (1 1/2 L) chicken broth 1 stalk lemongrass 4 tsp. (20 mL) ginger 1 package rice vermicelli 14 oz (396 mL) can light coconut milk 1 Tbsp. (15 mL) red curry paste 2 Tbsp. (30 mL) honey 2 x 10 oz (2 x 300 g) chicken breasts 1 head iceberg lettuce, sliced fine 1 bunch green onions, sliced fine 1/2 cup (125 mL) snow peas, sliced fine soya sauce to taste
Thai Red Curry and Coconut Soup

Thai Red Curry and Coconut Soup

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 cups
    (1 1/2 L)
    chicken broth
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  • 1 stalk
    lemongrass
  • 4 tsp.
    (20 mL)
    ginger
  • 1 package
    rice vermicelli
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    GELDA GOLD OR NOOR BASMATI RICE

    GELDA GOLD OR NOOR BASMATI RICE

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    4.54 kg SELECTED VARIETIES

  • 14 oz
    (396 mL)
    can light coconut milk
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    THAI KITCHEN PREMIUM COCONUT

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    MILK, REGULAR, ORGANIC OR LITE 400 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    red curry paste
  • 2 Tbsp.
    (30 mL)
    honey
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    1 kg SELECTED VARIETIES

  • 2 x 10 oz
    (2 x 300 g)
    chicken breasts
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    FRESH STUFFED CHICKEN BREAST

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    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg

  • 1 head
    iceberg lettuce, sliced fine
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  • 1 bunch
    green onions, sliced fine
  • 1/2 cup
    (125 mL)
    snow peas, sliced fine

  • soya sauce to taste
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Imprimer ma sélection

Preparation

In a large pot over medium-low heat, heat chicken broth with lemongrass and ginger. Meanwhile, soak vermicelli in warm water for 30 minutes.

Preheat oven to 350°F (180°C).

Add coconut milk, red curry paste and honey to broth.

In a skillet, brown chicken breasts, then finish in oven until no pink shows.

Cut chicken into strips.

Put some vermicelli, lettuce and chicken in each bowl and ladle hot broth over top.

Decorate soup with green onions and snow peas, and season with soy sauce.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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