Thai Pomegranate Chicken Khao Soi Noodle Soup.
This spicy soup is balanced by the coconut milk, squash and sweet pomegranate. The egg noodles are a must and while the pomegranate might seem odd, it completes the recipe, giving the soup a burst of freshness.
Foto: Half Baked Harvest
Ingredients
- 2 tablespoons olive oil
- 1/4 cup Thai Red curry paste or Khao Soi Paste (see Note)
- 2 (14 ounce) cans coconut milk
- 2 cups low sodium chicken broth
- 1 1/2 pounds skinless chicken breast or thighs
- 1 small winter squash (sliced into thin wedges)
- 3 tablespoons fish sauce
- 1 tablespoon pomegranate molasses
- 8 ounces egg noodles
- arils from 1 pomegranate
- cilantro (chili, and limes, for garnish)
Steps
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Heat the olive oil in a large stockpot over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring the soup to a boil and add the chicken and squash. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the squash tender.
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Remove the chicken from the soup and let cool. Shred with two forks.
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Stir the fish sauce and pomegranate molasses into the soup. Slide the shredded chicken back in. Simmer 5-10 minutes or until heated through.
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Meanwhile bring a large pot of salted water to a boil over high heat. Boil the noodles according to package directions. Drain.
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Divide the soup among bowls and top each bowl with noodles. Top with pomegranate arils, if desired garnish with cilantro, chili, and limes. Eat!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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