Ingredients with Measurements:
- 1 lb. of boneless, skinless chicken thighs, sliced into thin strips
- 6 cups of chicken broth
- 1 tbsp. of vegetable oil
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1 tbsp. of red curry paste
- 1 tbsp. of fish sauce
- 1 tbsp. of soy sauce
- 1 tbsp. of brown sugar
- 2 cups of chopped bok choy
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 package of rice noodles
- 1 lime, cut into wedges
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Chef's knife
- Cutting board
- Ladle
- Tongs
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic and ginger and cook until fragrant, about 1 minute.
3. Add the sliced chicken and cook until browned, about 5 minutes.
4. Add the red curry paste and stir to coat the chicken.
5. Add the chicken broth, fish sauce, soy sauce, and brown sugar. Bring to a boil.
6. Add the bok choy, shiitake mushrooms, carrots, and bell peppers. Reduce heat to a simmer and cook for 10 minutes.
7. While the soup is simmering, cook the rice noodles according to package instructions.
8. Once the soup is done simmering, season with salt and pepper to taste.
9. To serve, divide the cooked rice noodles among serving bowls.
10. Ladle the soup over the noodles.
11. Garnish with chopped cilantro, green onions, and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 36g
Protein: 26g
Sodium: 1200mg
Sugar: 8g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Bok choy can be substituted with spinach or kale.
- Shiitake mushrooms can be substituted with button mushrooms.
- Rice noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add sliced jalapenos for extra heat.
- Add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- To save time, use pre-sliced vegetables.
- Make sure to taste the soup before serving and adjust seasoning as needed.
- If the soup is too spicy, add a tablespoon of honey to balance out the heat.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a lime wedge on the side.
Garnishes:
Chopped cilantro, green onions, and lime wedges.
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kopi Khop Spicy Noodle Soup is a popular dish in Thailand. It is typically made with rice noodles, chicken, and a spicy broth.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the soup hot with a side of steamed rice or garlic bread.
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Region: Thai