Category: Soups, Stews and Chili
Cuisine: not set
2 cups chopped onions
2 small red or green chiles (such as serrano or jalape_o) seeded and diced
1 2- inch piece fresh ginger peeled and coarsely chopped
2 cloves garlic crushed
1/4 cup macadamia nuts
3 tablespoons fish sauce
2 teaspoons dark brown sugar
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground or crushed fennel seed
1 teaspoon ground pepper
2 tablespoons peanut oil
6 cups low-sodium chicken broth or stock (or see Slow-Coo below)
1 pound boneless skinless chicken breast trimmed
1 14- ounce can ”lite” coconut milk
2 tablespoons lime juice or to taste
2 tablespoons reduced-sodium soy sauce
1 14- ounce package extra-firm tofu drained, cut into 1/2-inch cubes
1 cup diced tomatoes or one 14-ounce can diced tomatoes drained
1 7- ounce package mung bean sprouts (about 3 cups)
8 ounces bean thread noodles (see Tips)
3 hard-boiled eggs thinly sliced
6 scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
Sriracha or other hot sauce for serving
Lime wedges for serving
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