This coconut curry chicken bowl recipe is fresh and light, popping with flavors of red curry, coconut milk, crispy sugar snap peas, and fresh mung bean sprouts.
1 1/2cups (~3 oz) sugar snap peas, stem end and fibrous string removed
6oz super thin rice noodles
2 oz mung bean sprouts - as garnish
whole cilantro leaves - as garnish
2green onions, sliced - as garnish
Instructions
Add coconut milk to a large stockpot. Stir in the curry paste.
When mixed add: lemon grass, fish sauce, ginger, lime juice and zest, and chicken broth.
Bring to a boil, reduce heat, and simmer covered ~ 15 minutes. Taste the sauce and add more curry paste if you'd like it spicier and add salt to taste.
Add the diced chicken breast and cook for ~ 3-4 minutes.
Remove lemon grass and add sugar snap peas and grated carrots.
Turn off the heat, uncover, add rice noodles and let sit ~ 5 minutes or until the noodles are soft.
Place noodles (using tongs or a fork) in bowls and ladle in the broth.
Top with mung beans, green onions, and cilantro.
Add salt to taste. Happy Noodle Eating! Beckie
Notes
If you want the soup thinner add more broth.
Can't find lemongrass? Use lemon zest instead.
Don't like fish sauce? Use soy sauce instead.
Don't have or can't find all the ingredients? Improvise! It's still gonna taste great.