Spicy Curry-Coconut Chicken Noodle Soup
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Onion (thinly sliced)2 cloves
Garlic (finely chopped)1 tsp
Curry Powder1 tsp
Ground Turmeric4 cups
Chicken Broth2 cups
Cooked Chicken (shredded)1
Salt340 g
Rice (dried)2 tbsps
Olive OilDirections:
1
Bring a large pot of salted water to a boil
2
Add the noodles and cook until al dente, about 6 minutes
3
Drain well
4
Divide among 4 serving bowls
5
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan
6
Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls
7
Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds
8
Stir in the chicken broth, bring to a boil and cook for 3 minutes
9
Stir in the coconut milk, fish sauce and sugar
10
Return to a boil and cook for 5 minutes
11
Stir in the chicken and cook until heated through
12
Season with salt
13
Ladle the soup over the vegetables and noodles
14
Serve with lime wedges, jalapenos, cilantro and basil