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Khao Poon Style Curry Noodle Soup with Chicken

This simmered dish pairs rice vermicelli noodles, dry with boneless skinless chicken thigh, sliced, chicken broth, low sodium and red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
58 g Carbohydrates
28 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 56g rice vermicelli noodles, dry 208 kcal
  • 135g boneless skinless chicken thigh, sliced 163 kcal
  • 95g coconut milk 187 kcal
  • 239g chicken broth, low sodium 14 kcal
  • 16g red curry paste 29 kcal
  • 20g shallot, minced 14 kcal
  • 10g fish sauce 4 kcal
  • 12g lime juice 4 kcal
  • 80g cabbage, shredded 20 kcal
  • 12g scallions, sliced 4 kcal
  • 8g fresh cilantro, chopped 3 kcal

Cooking instructions

  1. rice vermicelli noodles
    Soak the rice vermicelli in warm water until pliable, then drain. Set aside.
  2. red curry pasteshallot
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute curry paste and minced shallot for 1 to 2 minutes until fragrant.
  3. coconut milkchicken brothred curry paste
    Add coconut milk and broth; whisk to dissolve the paste, then bring to a gentle simmer.
  4. Add chicken and simmer until cooked through, 8 to 10 minutes.
  5. fish saucelime juicecabbage
    Stir in fish sauce and lime juice. Add shredded cabbage and simmer 2 minutes.
  6. rice vermicelli noodlesred curry pastescallions
    Divide noodles into a bowl, ladle over the curry soup, and top with herbs and scallions.

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