Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
And so on.

  • Step number 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • After it, Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Next, Stir in red curry paste and ginger until fragrant, about 1 minute.
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