Curried chicken coconut noodle soup recipe

Name: Curried chicken coconut noodle soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 large garlic clove, minced; 2 tbsp curry powder; 1 l (1.8pints) chicken stock; 1 x 400ml tin of unsweetened coconut milk; 100 ml (3.5fl oz) water; 6 thin slices of fresh ginger; 1 stalk of lemongrass, the woody top section discarded and the remainder minced; 0.5 tsp whole black peppercorns; 2 chicken breasts; 130 g (4.6oz) medium Asian egg noodles; 3 tbsp lime juice (about 1 1/2 limes); 3 tbsp Thai fish sauce (nam pla); 1 sprig of fresh coriander, chopped

Servings: persons

1 cup vegetable oil
1 large garlic clove, minced
2 tbsp curry powder
1 l (1.8pints) chicken stock
1 x 400ml tin of unsweetened coconut milk
100 ml (3.5fl oz) water
6 thin slices of fresh ginger
1 stalk of lemongrass, the woody top section discarded and the remainder minced
0.5 tsp whole black peppercorns
2 chicken breasts
130 g (4.6oz) medium Asian egg noodles
3 tbsp lime juice (about 1 1/2 limes)
3 tbsp Thai fish sauce (nam pla)
1 sprig of fresh coriander, chopped

1
Heat a saucepan over a moderately low heat.
2
Add some oil and the garlic and stir for 1 minute, until it's fragrant.
3
Add the curry powder and cook for 30 seconds.
4
Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns.
5
Bring the mixture to a simmer.
6
Add the chicken and poach it for about 20 minutes, or until it's cooked through.
7
Transfer the chicken to a plate.
8
Using two forks, shred the chicken and stir it back into the broth.
9
Add the noodles to the soup, stir to soften and simmer for about 3 minutes, taking care not to overcook.
10
Add the lime juice and the Thai fish sauce.
11
Taste for seasoning, adding more Thai fish sauce or lime juice as required.
12
Using a tongs, divide the noodles among the bowls and ladle the soup over them.
13
Sprinkle with coriander and serve.

1329

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup vegetable oil, 1 large garlic clove, minced, 2 tbsp curry powder, 1 l (1.8pints) chicken stock, and more.

Yes, Curried chicken coconut noodle soup recipe 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.

That's it — enjoy your meal!