vietnamese la sa ga soup
Ingredients
- Servings: 10
- 3 tablespoons peanut oil
- 1 cup diced onion
- 3 tablespoons minced garlic
- 1 cup coconut milk, divided
- 1 tablespoon red curry paste, or more to taste
- 2 cooked chicken breast halves, shredded
- 8 cups chicken stock
- 6 tablespoons soy sauce, or to taste
- 1/4 cup fish sauce, or to taste
- 1 1/2 pounds angel hair pasta
- 1/4 cup chopped fresh basil, or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. add 1/2 cup coconut milk and stir continuously for 2 minutes. stir curry paste into onion mixture until smooth, about 2 minutes.
- pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. stir basil into soup.
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