Prepare a warm and cozy meal this winter with an Indian inspired curried noodle soup, paired with fried chicken thighs.
|1||Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|2 tsp||(10 mL) Chinese 5 spice|
|Salt and pepper|
|2 tsp||(10 mL) Vegetable oil|
|2 tbsp||(30 mL) Lime juice|
|1 tbsp||(15 mL) Honey|
|CURRIED NOODLE SOUP:|
|6 cups||(1.5 L) Reduced sodium chicken broth|
|2 cups||(500 mL) Butternut squash, grated|
|1 tbsp||(15 mL) Freshly grated ginger|
|2||Red chili peppers, divided|
|2||Cloves garlic, minced|
|2 tbsp||(30 mL) Soy sauce|
|2 tsp||(10 mL) Lime zest|
|2 tbsp||(30 mL) Peanut butter|
|2 tsp||(10 mL) Sesame oil|
|1 tbsp||(15 mL) Fish sauce|
|.5 tsp||(2 mL) Turmeric|
|.25 lb||(125 g) Rice noodles|
|1 cup||(250 mL) Coconut milk|
|2 cups||(500 mL) Asparagus, cut into ½” (1 cm) pieces|
|3 tbsp||(45 mL) Chopped fresh cilantro|
|4||Hard boiled eggs (optional)|
SEASON chicken with salt, pepper and Chinese 5 spice. Heat oil in a large skillet over medium-high heat. Add the chicken and cook 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Stir in honey and lime juice. Remove from heat and set aside.
CURRIED NOODLE SOUP:
HEAT chicken broth to a boil in a large pot. Add grated squash, bring to a boil again then reduce heat to medium-low and simmer, covered for 6-8 minutes or until squash is tender.
PLACE ginger, one chili, garlic, soy sauce, lime zest, peanut butter, sesame oil, fish sauce, and turmeric in the bowl of a food processor. Pulse to form a paste. Add paste to the soup and stir. Add noodles, coconut milk and asparagus. Simmer until noodles are soft and asparagus is tender.
LADLE into large bowls and garnish with chopped fresh cilantro, hard-boiled eggs if using and additional chillies if desired.
SLICE chicken and serve on the side or added to the soup.
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