Coconut Curried Chicken Noodle Bowls
with Bok Choy
This recipe is inspired by beloved northern Thailand street food favorite, Khao Soi. A deeply aromatic curry broth, lightly sweetened with coconut, milk lays the foundation for bouncy egg noodles and bok choy. The whole dish is topped with crispy shallots and a fresh squeeze of lime, you'll be transported to the streets of Chiang Mai upon your first slurp!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Hauts de cuisse de poulet
200 g
Nouilles chow mein
(Contient Blé Peut contenir Oeuf, Gluten)
1 pièce(s)
Carotte
1 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Lime
1 pièce(s)
Lait de coco
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Moutarde, Arachides, Blé, Lait, Soya, Sulfites, Sésame, Noix, Triticale)
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Blé, Oeuf, Gluten, Noix, Poisson, Lait, Moutarde, Soya, Sésame, Sulfites, Crustacés)
1 cs
Bouillon de poulet en poudre
(Contient Soya Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
Informations nutritionnelles
Ustensiles
Instructions
- Juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Heat a large pot over medium-high.
- While pot is heating, pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pot; cook chicken in 2 batches if needed.) Cook, until golden-brown 1-2 min per side
- Remove from heat and transfer chicken onto a plate . (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat same pot over medium.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and bok choy stems. Season with salt and pepper.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Cumin-Turmeric Spice Blend. Cook stirring occasionally until fragrant, 1 min.
- Add 1 cup water (dbl for 4 ppl), broth concentrate, chili- garlic sauce, and coconut milk. Stir to combine.
- Bring to a simmer. Cover with a lid and cook stirring occasionally until carrots are tender, 2-3 min.
- Meanwhile, remove the noodles from the package and loosen the bundle with your hands trying to separate as many of the noodles as possible. **NEW SG METHOD**
- Turn curry pot to high heat. Add in noodles, chicken and bok choy leaves. Toss to coat.
- Cook, stirring occasionally until noodles are tender and chicken is cooked through, 2-3 min**.
- Add lime juice. Season with salt and pepper. Stir to combine
- Divide noodles and curry between bowls.
- Sprinkle crispy shallots over top and squeeze a lime wedge over top, if desired