Vietnamese La Sa Ga Soup

Method2 steps · about 35 min

1. 1

   Step 1: Heat oil in a large stockpot over medium heat; saute onion (1 cup) and garlic (3 tablespoons) until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.

   Uses 3 tablespoons peanut oil · 1 cup diced onion · 3 tablespoons minced garlic · 1/2 cup coconut milk · 1 tablespoon red curry paste, or more to taste

2. 2

   Step 2: Pour chicken stock (8 cups) into onion mixture, add the cooked shredded chicken, and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce (6 tablespoons), fish sauce (¼ cup), and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta (1 ½ pounds) and cook according to its package directions until tender yet firm to the bite. Add hot water as needed while the pasta cooks to retain a soup consistency. Stir basil (¼ cup) into soup.

   Uses remaining 1/2 cup coconut milk · 2 cooked chicken breast halves, shredded · 8 cups chicken stock · 6 tablespoons soy sauce, or to taste · ¼ cup fish sauce, or to taste · 1 ½ pounds angel hair pasta · ¼ cup chopped fresh basil, or to taste · hot water, as needed to retain soup consistency