Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, curry chicken noodle soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Whisk in chicken broth, coconut milk, half-and-half, fish sauce, brown sugar and basil or lime leaves. In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Stir in curry paste until completely dissolved.
Curry Chicken Noodle Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Curry Chicken Noodle Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Curry Chicken Noodle Soup:
- Take For the chicken
- Get 680 g boneless chicken breast, cubed
- Take 2 tablespoons olive oil
- Get 1 tablespoon lemon juice
- Take 1 tablespoon chicken spice
- Get to taste Salt
- Get to taste Pepper
- Get For the soup
- Take Chicken, cooked
- Make ready 1 tablespoon coconut oil
- Take 1 onion, sliced thinly
- Prepare 1 tablespoon fresh ginger, grated
- Get 2 teaspoons garlic, crushed
- Take 2 tablespoons masala mix
- Get 6 cups boiling water
- Take 1 chicken stock cube
- Take 2 carrots, sliced thinly
- Get 1 red pepper, sliced thinly
- Take 400 milliliter coconut cream
- Make ready 230 g rice noodles
- Take to taste Salt
- Get to taste Pepper
- Prepare For the garnish
- Take Carmelised onion squares from Woolworths
- Take leaf Micro crimson
- Take Sumac spice
Remove bay leaves, add the cooked and drained noodles. Heat the oil in a large pot over medium heat. I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. It was excellent with noodles nice red curry flavour and I will make it again soon.
Instructions 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!
I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. It was excellent with noodles nice red curry flavour and I will make it again soon. Add celery, carrots, bay leaves and thyme. Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano. Add curry powder and paprika and stir to coat.
So that’s going to wrap it up for this exceptional food curry chicken noodle soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
