Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, curry chicken noodle soup. One of my favorites. This time, I’m gonna make it a 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. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. In a medium pot, heat the oil over medium.
Curry Chicken Noodle Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Curry Chicken Noodle Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare For the chicken
- Prepare 680 g boneless chicken breast, cubed
- Get 2 tablespoons olive oil
- Prepare 1 tablespoon lemon juice
- Take 1 tablespoon chicken spice
- Prepare to taste Salt
- Get to taste Pepper
- Take For the soup
- Get Chicken, cooked
- Get 1 tablespoon coconut oil
- Take 1 onion, sliced thinly
- Prepare 1 tablespoon fresh ginger, grated
- Prepare 2 teaspoons garlic, crushed
- Get 2 tablespoons masala mix
- Prepare 6 cups boiling water
- Take 1 chicken stock cube
- Prepare 2 carrots, sliced thinly
- Get 1 red pepper, sliced thinly
- Get 400 milliliter coconut cream
- Take 230 g rice noodles
- Make ready to taste Salt
- Take to taste Pepper
- Prepare For the garnish
- Get Carmelised onion squares from Woolworths
- Take leaf Micro crimson
- Make ready Sumac spice
Chicken noodle soup already has amazing healing effects when you are sick, and the turmeric can only compound that! How to make Curried Chicken Noodle Soup: The chicken, broth, veggies and spices cook all-day. 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.
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!
In a Dutch oven, bring coconut milk to a boil. Stir in curry paste until completely dissolved. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Pat chicken dry with paper towels; sprinkle with salt and pepper. Prepare your noodles according to packet instructions.
So that’s going to wrap this up with this exceptional food curry chicken noodle soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
