Curry Mee Noodle Soup Recipe

Name: Curry Mee Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion small, minced; 1 tablespoon minced ginger; 1 tablespoon lemon grass minced, I use the squeeze tubes found in the produce section; 3 cloves garlic minced; 2 teaspoons chili garlic sauce depending on preferred heat Vietnamese, more for serving; 3/4 pound chicken breast cut into bite-size pieces, vegetarian option - use portabella mushrooms; 3 tablespoons curry powder; 1/2 teaspoon paprika; 14 ounces unsweetened coconut milk; 4 cups chicken stock; 1/4 teaspoon ground turmeric; 2 tablespoons fish sauce; 1 tablespoon sugar; 9 ounces asian noodles udon, soba, or vermicelli will work; salt to taste; 3 tablespoons chopped cilantro; 2 scallions cut into thin rings; 2 shallots thinly sliced and deep fried in vegetable oil until brown, optional; 2 limes quartered for serving, the limes make the soup - don't do without them!

Servings: persons

2 tablespoons vegetable oil
1 onion small, minced
1 tablespoon minced ginger
1 tablespoon lemon grass minced, I use the squeeze tubes found in the produce section
3 cloves garlic minced
2 teaspoons chili garlic sauce depending on preferred heat Vietnamese, more for serving
3/4 pound chicken breast cut into bite-size pieces, vegetarian option - use portabella mushrooms
3 tablespoons curry powder
1/2 teaspoon paprika
14 ounces unsweetened coconut milk
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar
9 ounces asian noodles udon, soba, or vermicelli will work
salt to taste
3 tablespoons chopped cilantro
2 scallions cut into thin rings
2 shallots thinly sliced and deep fried in vegetable oil until brown, optional
2 limes quartered for serving, the limes make the soup - don't do without them!

1
In a medium pot, heat oil over medium heat.
2
Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
3
Add garlic and chili paste, stir until fragrant - about 1 minute.
4
Turn the heat up to medium high and add the chicken. Saute for 1 minute.
5
Add curry powder and paprika and stir to coat the chicken (or mushrooms).
6
Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.
7
While the chicken cooks, start the noodles following the package instructions. Rinse, drain and set aside.
8
Taste the broth and adjust seasonings with salt.
9
Divide noodles into large soup bowls. (store noodles separately for leftovers)
10
When ready to serve, ladle hot broth over noodles.
11
Top with cilantro, scallions and fried shallots.
12
Serve with a squeeze of lime and additional chili paste.

1398

kcal

Calories

Fat

Carbs

114

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 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 onion small, minced, 1 tablespoon minced ginger, 1 tablespoon lemon grass minced, I use the squeeze tubes found in the produce section, and more.

Yes, Curry Mee 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.

Curry Mee Noodle Soup

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