Curried Chicken Coconut Noodle Soup Recipe

Name: Curried Chicken Coconut Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 2 tablespoons vegetable oil; 4 tablespoons curry powder; 3 cups chicken broth; two 14-ounce cans unsweetened coconut milk; 1 cup water; 2 stalks lemongrass, the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks minced; ten 1/8-inch-thick slices of peeled fresh gingerroot; 1 teaspoon black peppercorns; 1 whole chicken breast, with skin and bones (about 1 pound); 12 lb dried rice-stick noodles (rice vermicelli); 6 tablespoons fresh lime juice; 6 tablespoons asian fish sauce; ⅓ cup chopped fresh coriander; chili oil, to taste if desired

Servings: persons

2 garlic cloves, minced
2 tablespoons vegetable oil
4 tablespoons curry powder
3 cups chicken broth
two 14-ounce cans unsweetened coconut milk
1 cup water
2 stalks lemongrass, the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks minced
ten 1/8-inch-thick slices of peeled fresh gingerroot
1 teaspoon black peppercorns
1 whole chicken breast, with skin and bones (about 1 pound)
12 lb dried rice-stick noodles (rice vermicelli)
6 tablespoons fresh lime juice
6 tablespoons asian fish sauce
⅓ cup chopped fresh coriander
chili oil, to taste if desired

1
In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds.
2
Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil.
3
Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through.
4
Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
5
While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes.
6
Drain the noodles in a colander, rinse them under cold water, and drain them well.
7
Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce.
8
Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them.
9
Sprinkle the soup with the coriander and drizzle it with the chili oil.

5549

kcal

Calories

Fat

1031

Carbs

244

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 15 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 tablespoons vegetable oil, 4 tablespoons curry powder, 3 cups chicken broth, and more.

Yes, Curried Chicken Coconut 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.

Curried Chicken Coconut Noodle Soup

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