Thai Chicken Noodle Bowl
The Recipe File
The Recipe File
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Ingredients

  • Ingredients
  • 1 stalk lemongrass, outer layers removed
  • 2 slices (each 2 inches/5 cm) fresh ginger
  • 2 cups (500 m
  • L) sodium-reduced chicken broth
  • 1-1/2 cups (116 g) thinly sliced stemmed shiitake mushrooms
  • 1 red finger chili pepper, seeded and sliced
  • 1 tbsp (13.8 g) packed brown sugar
  • 1-1/2 tsp (7 m
  • L) fish sauce
  • 1 tsp (5 m
  • L) Thai red curry paste
  • 1 can (400 m
  • L) coconut milk
  • 2 tbsp (14 g) cornstarch
  • 1/2 sweet red pepper, sliced
  • 125 g rice stick noodles, (1/4-inch/5 mm wide)
  • 2 cups (448 g) shredded skinless rotisserie chicken, (white meat only)
  • 1/3 cup (75 m
  • L) chopped fresh cilantro
  • 1 green onion, sliced
  • 2 tsp (10 m
  • L) lime juice

Instructions

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