Spicy Curry-Coconut Chicken Noodle Soup
Spicy Curry-Coconut Chicken Noodle Soup might be a good recipe to expand your main course recipe box. One serving contains 829 calories, 30g of protein, and 49g of fat. This dairy free recipe serves 4 and costs $4.0 per serving. It is perfect for Winter. 8 people have tried and liked this recipe. It is brought to you by Foodnetwork. Head to the store and pick up asian fish sauce, red jalapenos, shredded chicken, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 69%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Spicy Curry Noodle Soup with Chicken and Sweet Potato, Asian Comfort Food (Coconut-Curry Chicken Noodle Soup), and Coconut Curry Noodle Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons Asian fish sauce
4 cups chicken broth
2 tablespoons coconut sugar
1 teaspoon curry powder
Fresh basil leaves, for serving
Fresh cilantro leaves, for serving
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
Lime wedges, for serving
2 tablespoons olive oil
1/2 medium onion, thinly sliced
12 ounces dried rice or ramen noodles
Sliced red jalapenos, for serving
Salt
1 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
2 cups shredded cooked chicken
1 cup snow peas, halved crosswise
2 teaspoons Thai yellow curry paste
1 13.5-ounce can unsweetened coconut milk
Equipment:
pot
bowl
sauce pan
ladle
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls. Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls. 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. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.
Step by step:
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. Divide among 4 serving bowls.
4. Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan.
5. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
6. 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. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles.
7. Serve with lime wedges, jalapenos, cilantro and basil.
Nutrition Information:
covered percent of daily need
