Serves : 4
Preparation time: 10 minutes
Cooking time : 11 minutes
Ingredients
- 2 chicken breasts, thinly sliced
- 30 ml (2 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp.) fish sauce
- 15 ml (1 tbsp.) red curry paste
- 15 ml (1 tbsp.) honey
- 250 ml (1 cup) coconut milk
- 1 bell bell pepper, julienned
- 1 l (4 cups) chicken broth
- 4 portions wheat noodles
- 250 ml (1 cup) bean sprouts
- 90 ml (6 tbsp) coriander leaves, chopped
- 8 Thai basil leaves
- 1 lime, quartered
Preparation
- In a hot skillet, brown chicken slices, coated in Mycryo butter or the fat of your choice, for 2 minutes. Add soy sauce, fish sauce, curry paste and honey and sauté for a further 1 minute.
- Add the coconut milk, bell pepper and broth and simmer over medium heat for 8 minutes.
- Meanwhile, cook the wheat noodles according to the manufacturer's instructions.
- In each bowl, divide the noodles, bean sprouts, coriander and basil, pour over the prepared soup and serve with a wedge of lime.
