Golden Noodle Soup With Chicken I Can't Stop Making скачать в хорошем качестве

Golden Noodle Soup With Chicken I Can't Stop Making

It's so fun taking a recipe my friends and family loved so much and giving it a little twist. My red curry noodle soup has honestly become one of those dishes that my boyfriends keep asking for again and again, so I started wondering what would happen if I nudged the flavors in a different direction. One evening I swapped the red curry for yellow curry, red bell pepper for a yellow one, added fresh turmeric, and suddenly the whole pot turned this glossy golden color. And with the addition of parmesan, it felt like striking gold in soup form, literally! This version is creamy from coconut milk, deeply savory from parmesan, and just spicy enough from fresh chili. The turmeric and curry paste give the broth that warm golden glow while udon noodles bathe in all that flavor. It is cozy, a little bold, and the kind of bowl you want to curl up with. If you have already made my red curry noodle soup on repeat, this yellow curry version is for you. Grab a pot and cook along with me. And when you make it, tell me where you are watching from in the comments. I love seeing how far our kitchens connect through food. Ingredients: For the Chicken: 300 g chicken thighs (chicken breast also works) 1 tbsp light soy sauce 2 tbsp water 2 tbsp cornstarch For the Noodle Broth: olive oil 1 shallot, finely diced 1 red onion, finely diced 1 yellow bell pepper, diced 3 garlic cloves, minced 1 green onion, greens and whites separated and sliced 200 ml chicken fond or stock 400 ml water 400 ml coconut milk 2 packs udon noodles 1 inch piece ginger, freshly grated 1 yellow chili pepper, finely chopped 3 tbsp yellow curry paste 1 tbsp brown sugar 1 tbsp soy sauce 1/8 tsp hing (asafoetida, optional) 30 g parmesan, grated 2 small pieces turmeric, freshly grated or finely chopped For Topping: 1 tsp lime juice black sesame seeds grated parmesan sliced green onion optional chili oil Directions: 1. In a bowl, marinate the chicken with soy sauce, water, and cornstarch. Mix well and let rest for about 10 minutes while you prep the vegetables. 2. Heat olive oil in a large pot over medium heat. Add the chicken and cook for about 3 to 4 minutes until lightly golden and cooked through. Remove and set aside. 3. Add a little more olive oil to the pot. If using hing, bloom it in the oil for about 1 minute. 4. Add garlic, shallot, red onion, bell pepper, chili, and the white parts of the scallions. Cook for 3 to 4 minutes until softened and fragrant. 5. Stir in the yellow curry paste, grated ginger, and fresh turmeric. Cook for about 1 minute until aromatic. 6. Pour in the chicken stock, coconut milk, and water. Scrape up any browned bits from the bottom of the pot and bring to a boil. 7. Reduce heat and let the broth simmer for about 10 minutes to develop flavor. 8. Add the udon noodles, soy sauce, brown sugar, and grated parmesan. Stir until the noodles are tender and the cheese melts into the broth, about 3 minutes. 9. Serve the soup in bowls and top with the cooked chicken, green onion, black sesame seeds, parmesan, lime juice, and chili oil if you like extra heat. Timestamps: 0:09 Preparing the chicken 0:57 Prepping the ingredients 3:43 Cooking the chicken 4:04 Making the soup 5:31 Plating & serving