THAI RED CURRY CHICKEN ZOODLES SOUP
Ingredients
For the Chicken and Vegetable Mix
- 500 gr chicken breast
- 1 tbsp extra virgin olive oil
- Pepper
- Salt
- 1 medium carrot sliced
- 1 red pepper chopped
- 200 gr sliced mushrooms
- 1 medium red onion chopped
- 1/4 cup chopped spring onion
- 3 medium zucchini cut into thin strips
- 3 tomatoes cooked and peeled
Other ingredients
- 1 litre Chicken broth (without salt)
- 1 tbsp olive oil
- 1/2 tbsp of diced garlic
- 2 tbsp freshly grated ginger
- 2 tbsp Tamari Sauce
- 2 tbsp freshly chopped basil
- 2 tbsp freshly chopped cilantro
- 400 ml coconut milk
- 2 limes (1 squeezed and 1 for decoration)
- 1-2 tbsp red curry paste
- 1/2 tbsp black pepper
- 1/2 cup Cashew Cream
Instructions
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To make your chicken zoodles, start by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. Season the chicken breast with salt and pepper to taste.Place the chicken breast in the pan let brown on both sides for 2 to 4 minutes.The time will depend on how thick the strips are. Remove from heat cover to keep warm.
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Smash the 3 peeled tomatoes, and put aside.
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Add 1 tablespoon of olive oil to the pan and heat.Once hot, add carrots, bell peppers, and onions (not green onions). Sauté 3-4 minutes, or until the onions are translucent. Add the minced garlic and ginger. Cook for 30-60 seconds.
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Next add red curry paste, broth, tomatoes, Tamari sauce, basil, coriander, and mushrooms. Stir well. Season with salt and pepper to taste.
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Bring to a boil, reduce heat to medium-low, and simmer for 8-10 minutes. Shred the chicken with two forks.
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Add coconut milk, lime juice, chopped green onion, and zoodles. Now add the shredded chicken to the heat again.
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Let cook for 2-3 minutes, or until the zoodles have reached the desired texture. Note that they will continue to cook in the broth as they cool.
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Serve garnished with freshly chopped green onions, basil, and / or cilantro, and a lime wedge.