Lao Khao Poon (Red Curry Noodle Soup)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lao Khao Poon (Red Curry Noodle Soup)

YOUR SOLIN GENERATED RECIPE

Lao Khao Poon (Red Curry Noodle Soup)

Poached chicken simmered in a fragrant red curry and coconut milk broth, served over silky rice vermicelli with a vibrant crunch of fresh herbs and cabbage.

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NUTRITION

558kcal
Protein
51.7g
Fat
22g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 cup low-sodium chicken broth

1 tbsp red curry paste

1 oz dry rice vermicelli

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup shredded green cabbage

0.25 cup bean sprouts

1 tbsp fresh cilantro

1 tbsp fresh mint

1 wedge lime

1 tsp avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the rice vermicelli according to the package instructions, drain, and set aside.

  • 2

    Heat the avocado oil in a medium pot over medium heat and sauté the red curry paste for 1 minute until fragrant.

  • 3

    Add the chicken breast to the pot and lightly sear on both sides to lock in flavor.

  • 4

    Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.

  • 5

    Cook for 10-12 minutes until the chicken is fully cooked through, then remove the chicken and shred it using two forks.

  • 6

    Stir the fish sauce and coconut sugar into the broth to balance the salty and spicy notes.

  • 7

    Return the shredded chicken to the pot and stir to combine with the curry base.

  • 8

    Place the cooked noodles in a large bowl and ladle the hot curry broth and chicken over them.

  • 9

    Top the soup with the shredded cabbage, bean sprouts, cilantro, and mint for a fresh crunch.

  • 10

    Serve immediately with a fresh lime wedge to squeeze over the top for a bright finish.

Lao Khao Poon (Red Curry Noodle Soup)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lao Khao Poon (Red Curry Noodle Soup)

YOUR SOLIN GENERATED RECIPE

Lao Khao Poon (Red Curry Noodle Soup)

Poached chicken simmered in a fragrant red curry and coconut milk broth, served over silky rice vermicelli with a vibrant crunch of fresh herbs and cabbage.

NUTRITION

558kcal
Protein
51.7g
Fat
22g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

1 cup low-sodium chicken broth

1 tbsp red curry paste

1 oz dry rice vermicelli

1 tsp fish sauce

0.5 tsp coconut sugar

0.5 cup shredded green cabbage

0.25 cup bean sprouts

1 tbsp fresh cilantro

1 tbsp fresh mint

1 wedge lime

1 tsp avocado oil

PREPARATION

  • 1

    Prepare the rice vermicelli according to the package instructions, drain, and set aside.

  • 2

    Heat the avocado oil in a medium pot over medium heat and sauté the red curry paste for 1 minute until fragrant.

  • 3

    Add the chicken breast to the pot and lightly sear on both sides to lock in flavor.

  • 4

    Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.

  • 5

    Cook for 10-12 minutes until the chicken is fully cooked through, then remove the chicken and shred it using two forks.

  • 6

    Stir the fish sauce and coconut sugar into the broth to balance the salty and spicy notes.

  • 7

    Return the shredded chicken to the pot and stir to combine with the curry base.

  • 8

    Place the cooked noodles in a large bowl and ladle the hot curry broth and chicken over them.

  • 9

    Top the soup with the shredded cabbage, bean sprouts, cilantro, and mint for a fresh crunch.

  • 10

    Serve immediately with a fresh lime wedge to squeeze over the top for a bright finish.