RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
 
Recipe - Thai Curried Chicken Noodle Soup
by Wen Zientek-Sico

Chicken soup is such a staple in many households that it is hardly surprising that we developed one with a Thai spin. The mix of flavors is actually surprisingly good and is a favorite in our household. I mix up big batches of the Bay of Bengal Curry Paste just to make this soup as needed. Any type of cooked noodles can be used, from standard pasta to any of the great Asian noodles available on the market. If you do not want to make your own curry paste for this dish, substitute 1 tablespoon commercial Thai red curry paste and 2 teaspoons curry powder.

James Blakeway - Singapore
Buy This Art Print At AllPosters.com
Why Posters?

Thai Curried Chicken Noodle Soup

Chicken soup is such a staple in many households that it is hardly surprising that we developed one with a Thai spin. The mix of flavors is actually surprisingly good and is a favorite in our household. I mix up big batches of the Bay of Bengal Curry Paste just to make this soup as needed. Any type of cooked noodles can be used, from standard pasta to any of the great Asian noodles available on the market. If you do not want to make your own curry paste for this dish, substitute 1 tablespoon commercial Thai red curry paste and 2 teaspoons curry powder.

4 cups coconut milk
1 cup chicken stock
3 tablespoons Bay of Bengal Curry Paste
3 tablespoons Thai fish sauce
2 teaspoons palm sugar or light brown sugar
1/2 pound cubed chicken breast
4 cups cooked pasta
1/4 cup chopped fresh cilantro leaves and stems

Whisk together the coconut milk, chicken stock, curry paste, fish sauce, and palm sugar until smooth in a large heavy saucepan over medium-high heat. Add the chicken and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Distribute the pasta and cilantro evenly into four soup bowls. Pour the soup over the noodles and serve hot.

Makes 4 servings.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.