Enjoy a delightful fusion of succulent chicken, aromatic curry, and delicate noodles, weaving together to create a symphony of flavors that enchant your taste buds with every bite.
Cooking time:
50 minutes
Ingredients:
1 1/2 tbsp. sesame oil
1 pound chicken thighs (without skin and bones)
salt and pepper
6 cloves garlic
2 bunches of green onions
2 carrots, sliced
1 tbsp. grated ginger
1 tbsp. curry powder
1 (15 ounce) can coconut milk
6 cups chicken broth
1 tbsp. chili paste
¼ cup soy sauce
2 stalks lemongrass
6 bok choy ribs, chopped
1 tbsp. fish sauce
8 ounces rice noodles
½ cup fresh chopped cilantro
½ cup basil
1/3 cup mint leaves
1 jalapeno
lime wedges, for garnishing
Recipe:
1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides. Transfer chicken to a plate.
2. In the same pot, add remaining ½ tablespoon sesame oil. Saute minced garlic, white part of green onions, sliced carrot, and ginger for 3-5 minutes. Add curry powder, coconut milk, chicken broth, chili paste, soy sauce, and return chicken to the pot with lemongrass stalks. Simmer for 25 minutes.
3. Remove chicken from pot and shred. Discard lemongrass stalks. Add shredded chicken, rice noodles, bok choy, and fish sauce to the pot. Simmer for an additional 10 minutes until noodles are tender.
4. Serve in bowls, garnish with cilantro, mint, basil, green scallions, and a squeeze of lime. Enjoy!
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