Ingredients:
Chicken Breast – 1, sliced
Rice Noodles – 50 gms, soaked until al dente and drained
Chicken Stock – 1 1/2 to 2 cups
Red Capsicum – 1/2, sliced
Red Curry Paste – 1 tblsp
Garlic – 2 cloves, finely chopped
Onion – 1/2, finely sliced
Coconut Milk – 200 ml
Coriander Leaves – 1 tblsp
Lime Juice – 1 to 2 tsp or as per taste
Oil – 2 tsp
Fish Sauce – 1 to 2 tsp
Black Pepper Powder as per taste
Red Chillies – 1, sliced
Method:
1. Heat oil in a small deep pan.
2. Saute the onions for a minute or two.
3. Add garlic and red curry paste.
4. Stir well and cook for a minute or two.
5. Pour the chicken stock and coconut milk.
6. Simmer for 3 to 4 minutes.
7. Add capsicums and chicken.
8. Add lime juice and fish sauce.
9. Stir well and simmer until chicken is cooked.
10. Divide the noodles among individual serving bowls.
11. Pour the soup over and sprinkle pepper powder.
12. Garnish with coriander leaves and red chillies.
13. Serve hot.
