Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, curry chicken noodle soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Curry Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Curry Chicken Noodle Soup is something that I’ve loved my whole life.
Khao poon or Lao laksa is among Laotian's favorite foods. We serve this soup in almost every occasions. It's made with shredded or pounded chicken in red.
To get started with this recipe, we must first prepare a few ingredients. You can have curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Curry Chicken Noodle Soup:
- Make ready For the chicken
- Get 680 g boneless chicken breast, cubed
- Prepare 2 tablespoons olive oil
- Get 1 tablespoon lemon juice
- Get 1 tablespoon chicken spice
- Take to taste Salt
- Get to taste Pepper
- Take For the soup
- Make ready Chicken, cooked
- Take 1 tablespoon coconut oil
- Prepare 1 onion, sliced thinly
- Take 1 tablespoon fresh ginger, grated
- Get 2 teaspoons garlic, crushed
- Get 2 tablespoons masala mix
- Take 6 cups boiling water
- Prepare 1 chicken stock cube
- Prepare 2 carrots, sliced thinly
- Make ready 1 red pepper, sliced thinly
- Take 400 milliliter coconut cream
- Prepare 230 g rice noodles
- Take to taste Salt
- Prepare to taste Pepper
- Make ready For the garnish
- Get Carmelised onion squares from Woolworths
- Get leaf Micro crimson
- Get Sumac spice
Coconut Curry Chicken Noodle Soup Recipe. Quick, easy, healthy, gluten free, and dairy free! The chicken is tender and hearty, the noodles chewy, the lime so bright and fresh. This stew-like chicken noodle soup loaded with rice noodles, kale, and leftover rotisserie chicken gets a nice sweetness from coconut milk and a spicy kick from sambal oelek.
Steps to make Curry Chicken Noodle Soup:
- For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides.
- Add spices and lemon juice, sauté until cooked through. Set aside.
- For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally.
- Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved.
- Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked.
- In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking.
- Strain the noodles and add to the soup, season to taste, and serve.
- Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!
Reviews for: Photos of Coconut Curry Chicken Noodle Soup. Thai Chicken Noodle Soup- authentic and easy Thai coconut chicken soup broth with noodles and veggies. This recipe is so easy and tastes like This noodle soup recipe is absolutely delicious; it's mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect. The soup is not traditional by any means, but jarred Thai red curry paste shares many flavors in common with traditional tom yum. Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.
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