- 3 tablespoons peanut oil
- 1 cup diced onion
- 3 tablespoons minced garlic
- 1 cup coconut milk, divided
- 1 tablespoon red curry paste, or more to taste
- 2 cooked chicken breast halves, shredded
- 8 cups chicken stock
- 6 tablespoons soy sauce, or to taste
- 1/4 cup fish sauce, or to taste
- 1 1/2 pounds angel hair pasta
- 1/4 cup chopped fresh basil, or to taste
- Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.
- Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.
09/06/2019
recipepes.com
vietnamese la sa ga soup, recipe
PT15M
PT1H
5
455 calories
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