Monday, February 23rd 2015, 3:14 pm
Chicken Coconut Curry Noodle Soup
4 cups Thai Ginger Chicken Broth
1 cup coconut milk
2 chicken breasts, sliced thin
1 can baby corn, drained
1/2 red onion, sliced thin
1 cup sliced mushrooms
1 package rice noodles
Fresh cilantro
In a large stock pot sauté the chicken till cooked through. Pour the broth and coconut milk into the pot along with the baby corn, red onion and mushrooms. Bring to a simmer and then add in the rice noodles. Cook till the noodles are tender and serve with sprinkling of fresh cilantro.
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