Coconut Curry Chicken Noodle Soup Recipe

Name: Coconut Curry Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T vegetable oil; 1 small onion, minced; 1 T minced ginger; 1 T minced lemon grass or pale green cilantro roots (I get this in a jar); 2 cloves garlic, minced; 1 t dark red chili paste, such as sambal; 3/4 lb. boneless, skinless chicken thigh or breast meat, thinly sliced into bite-size pieces; 3 T curry powder, preferably Malaysian, Thai or Vietnamese; 1/2 t paprika; 1 can (14 oz) unsweetened coconut milk; 1/2 c half and half; 4 c chicken stock; 1/4 t ground turmeric; 2 T fish sauce; 1 T sugar, more to taste; About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional) (I get this in a jar); 8 oz. dried thin rice noodles or other Asian noodles such as udon or lai fun (I use soba); Salt to taste; 1 C bean sprouts; 3 T chopped cilantro; 2 scallions, cut into thin rings; 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional); I also use Ponzi sauce (1 cup to 3 cups water) while I make the stock

Servings: persons

2 T vegetable oil
1 small onion, minced
1 T minced ginger
1 T minced lemon grass or pale green cilantro roots (I get this in a jar)
2 cloves garlic, minced
1 t dark red chili paste, such as sambal
3/4 lb. boneless, skinless chicken thigh or breast meat, thinly sliced into bite-size pieces
3 T curry powder, preferably Malaysian, Thai or Vietnamese
1/2 t paprika
1 can (14 oz) unsweetened coconut milk
1/2 c half and half
4 c chicken stock
1/4 t ground turmeric
2 T fish sauce
1 T sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional) (I get this in a jar)
8 oz. dried thin rice noodles or other Asian noodles such as udon or lai fun (I use soba)
Salt to taste
1 C bean sprouts
3 T chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
I also use Ponzi sauce (1 cup to 3 cups water) while I make the stock

1
["1. Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring until softened, about 10 minutes. Do not brown, reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar , lime or curry leaves and Ponzi sauce. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.", "2. Meanwhile, cook noodles in boiling water according to package directions (about 4 min) Rinse and drain.", "3. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using."]

1944

kcal

Calories

128

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 T vegetable oil, 1 small onion, minced, 1 T minced ginger, 1 T minced lemon grass or pale green cilantro roots (I get this in a jar), and more.

Yes, Coconut Curry Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Chicken Noodle Soup

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