Ok I did eliminate the fish sauce, but the recipe was delicious; as I added a touch of red pepper flakes. I also upped the red curry paste, added grated carrots and chopped celery. Ha, this is how I roll. Do not skip the fresh mung bean sprouts or the fresh chopped cilantro. Oh and I served over a small bed of romaine in a bowl... Thank you thegarlicdiaries.com!
Ingredients:
- 1 tablespoon freshly grated or minced ginger
- 1 bunch scallions, thinly sliced
- 4 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, washed, patted dry and season with salt and pepper
- grapeseed oil
- 2 teaspoons red curry paste
- red pepper flakes to taste
- 2 carrots, grated
- 3 celery stocks, diced
- 5 cups chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce ( I use tamari)
- 7 ounces thin rice noodles, cooked according to package directions
- chopped fresh cilantro
- mung bean sprouts
- romaine lettuce
Directions:
Heat a stock pan over medium-high heat and add a small amount of grapeseed oil.
Sear the thighs in small batches turning once for about 5 minutes. Do not cook through.
Remove stock pot from the heat.
Remove thighs and set aside. Once cooled slightly, cut into bite-sized pieces. I use cooking scissors; works great.
Add ginger, garlic and scallions to the pot with oil and chicken dripping over medium heat. Saute one minute.
Add the curry paste, red pepper flakes, carrots and celery and saute 2 minutes.
Add the chicken and chicken broth and scrap the bites off the bottom of the stock pan that have stuck from the chicken and vegetables.
Simmer for 25 minutes. Add the brown sugar, tamari and adjust salt and pepper.
To serve: cut up romaine lettuce in the bottom of a large bowl. Cover the lettuce with cooked rice noodles. Ladle the soup on top of the cooked rice noodles and top with mung beans and fresh cilantro. YUM!
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