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In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water).
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Use fresh basil, sliced red onion, red chilis, cilantro, or scallions to garnish.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
51% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 23.6 g
Carbohydrates 109 g
Iron 0 mg
Fiber 6.68 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.