Coconut Curry Chicken Noodle Soup (Curry Mee) Recipe

Name: Coconut Curry Chicken Noodle Soup (Curry Mee)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 small onion, minced; 1 tablespoon minced ginger; 1 tablespoon minced lemon grass or pale green cilantro roots; 2 cloves garlic, minced; 1 teaspoon dark red chili paste, such as sambal, more for serving; 3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces; 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese; 1/2 teaspoon paprika; 1 can (14 ounces) unsweetened coconut milk; 1/2 cup half-and-half; 4 cups chicken stock; 1/4 teaspoon ground turmeric; 2 tablespoons fish sauce; 1 tablespoon sugar, more to taste; About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional); 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun; Salt to taste; 1 cup bean sprouts; 3 tablespoons chopped cilantro; 2 scallions, cut into thin rings; 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional); Quartered limes for serving.

Servings: persons

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.

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 and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
2
2. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
3
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. Pass limes and sambal at the table.
4
Note: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.

1358

kcal

Calories

Fat

Carbs

106

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 tablespoons vegetable oil, 1 small onion, minced, 1 tablespoon minced ginger, 1 tablespoon minced lemon grass or pale green cilantro roots, and more.

Yes, Coconut Curry Chicken Noodle Soup (Curry Mee) 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 (Curry Mee)

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