Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin pieces
- 2 tbsp. vegetable oil
- 2 tbsp. Massaman curry paste
- 1 can (14 oz.) coconut milk
- 4 cups chicken broth
- 2 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1 tbsp. tamarind paste
- 1 tbsp. lime juice
- 1 cup sliced carrots
- 1 cup sliced red bell pepper
- 1 cup sliced onion
- 1 cup sliced mushrooms
- 1 package (8 oz.) rice noodles
- Salt and pepper to taste
- Chopped cilantro and sliced green onions for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the Massaman curry paste and stir for 1-2 minutes until fragrant.
2. Add the sliced chicken and cook for 5-7 minutes until browned on all sides.
3. Pour in the coconut milk and chicken broth. Stir well to combine.
4. Add the fish sauce, brown sugar, tamarind paste, and lime juice. Stir well to combine.
5. Add the sliced carrots, red bell pepper, onion, and mushrooms. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
7. Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
8. Season the soup with salt and pepper to taste.
9. To serve, divide the rice noodles among serving bowls. Ladle the soup over the noodles. Garnish with chopped cilantro and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the curry paste and chicken, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Total fat: 21g
Saturated fat: 14g
Cholesterol: 65mg
Sodium: 1240mg
Total carbohydrates: 36g
Dietary fiber: 3g
Sugar: 10g
Protein: 24g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Shrimp or tofu can be used instead of chicken for a vegetarian version.
- Green beans, sweet potatoes, or butternut squash can be used instead of carrots and red bell pepper.
Variations:
- Add 1 cup of chopped potatoes for a heartier soup.
- Use green curry paste instead of Massaman curry paste for a spicier soup.
- Add 1 cup of chopped pineapple for a sweet and tangy flavor.
Tips and tricks:
- Use a wooden spoon to stir the curry paste to prevent scratching the pot.
- Taste the soup before adding salt as fish sauce is already salty.
- Adjust the amount of curry paste according to your preference for spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a side of lime wedges.
Garnishes:
Chopped cilantro and sliced green onions.
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Coconut rice
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce the liquid.
- If the soup is too spicy, add more coconut milk or brown sugar to balance the heat.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
Massaman curry is a Thai curry that originated from the Muslim community in southern Thailand. It is a fusion of Thai, Indian, and Persian flavors.
Flavor profiles:
The soup has a rich and creamy flavor from the coconut milk and Massaman curry paste. It is slightly sweet and sour from the brown sugar and tamarind paste. The vegetables add a fresh and crunchy texture to the soup.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Thai