Khao Poon Tuesday Recipe
Vermicelli noodles with red curry coconut chicken broth. Gluten Free!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Noodles
Cook the vermicelli noodles according to package instructions. Drain and set aside.
- 2
Cook the Chicken
In a large pot, bring the chicken broth to a simmer. Add the chicken breast and cook until no longer pink, about 15 minutes. Remove the chicken, shred it, and set aside.
- 3
Make the Broth
In the same pot, add the red curry paste and cook for 2 minutes until fragrant. Then, stir in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
- 4
Combine Ingredients
Add the shredded chicken back into the pot and let it simmer in the broth for another 5 minutes. Adjust seasoning with additional fish sauce or lime juice if desired.
- 5
Serve
To serve, place a portion of vermicelli noodles in a bowl and ladle the hot coconut chicken broth over the top. Garnish with fresh cilantro, bean sprouts, and sliced chili peppers.
