Description
Slurp noodles with reckless abandon! These are bathed in a spicy Thai red curry broth with shredded chicken.
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Ginger, Freshly Grated Or Minced
- 4 cloves Garlic, Finely Grated Or Minced
- 1 teaspoon Red Curry Paste
- 5 cups Chicken Stock
- 1 pound Boneless Skinless Chicken Breast
- ½ teaspoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Soy Sauce
- 8 ounces, fluid Vermicelli Rice Noodles
Preparation
Heat oil in a medium-sized pot over medium high heat until shimmering. Add ginger and garlic. Saute for 1 minute, then add curry paste and saute an additional minute.
Add chicken stock and stir, scraping any browned bits off the bottom of the pot. Add chicken breast. Bring mixture to a boil, then reduce heat to a simmer. Simmer 20 minutes or until internal temperature of chicken measures 165°F. Add fish sauce, brown sugar, and soy sauce.
Remove chicken from pot and shred using two forks. Add shredded chicken back to broth.
Cook rice noodles according to package instructions and add to individual serving bowls. Ladle broth and chicken on top of noodles and garnish with choice of Thai basil, cilantro, scallions, or peppers.
