Combine all the curry paste ingredients into a food processor and pulse until a paste in formed.
Cut the chicken into 1/4-inch thick strips and set aside.
Heat a dutch oven over medium heat. Add the curry paste, chicken, carrots, and serrano. Stir to combine and cook for 2 minutes.
Stir in the water, coconut milk, and 1 tsp salt then bring to a boil.
Break up the angel hair pasta into smaller pieces and add to the pot. Stir to combine and reduce the heat to medium-low. Cover the pot and simmer until pasta is cooked and chicken is no longer pink, about 4 minutes.
Take soup off the heat and stir in the fresh cilantro. Season with salt & pepper to taste.
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