Coconut Curry Chicken Noodle Soup Recipes

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COCONUT CURRY CHICKEN SOUP



Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

COCONUT CURRY CHICKEN NOODLE SOUP



Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

  • Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
  • Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
  • Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP



Spicy Curry-Coconut Chicken Noodle Soup image

Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.

Provided by Silvana Nardone

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
1 cup snow peas, halved crosswise
1/2 medium onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons Thai yellow curry paste
1 teaspoon curry powder
1 teaspoon ground turmeric
4 cups chicken broth
One 13.5-ounce can unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons coconut sugar
2 cups shredded cooked chicken
Lime wedges, for serving
Sliced red jalapenos, for serving
Fresh cilantro leaves, for serving
Fresh basil leaves, for serving
Salt
12 ounces dried rice or ramen noodles
2 tablespoons olive oil

Steps:

  • 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.

COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

Steps:

  • Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
  • Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
  • Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

CURRIED CHICKEN COCONUT NOODLE SOUP



Curried Chicken Coconut Noodle Soup image

Categories     Soup/Stew     Chicken     Ginger     Pasta     Coconut     Curry     Winter     Lemongrass     Cilantro     Gourmet

Yield Serves 4 as a main dish and 8 as a first course

Number Of Ingredients 16

2 garlic cloves, minced
2 tablespoons vegetable oil
4 tablespoons curry powder
3 cups chicken broth
two 14-ounce cans unsweetened coconut milk*
1 cup water
2 stalks of lemongrass*, the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks minced
ten 1/8-inch-thick slices of peeled fresh gingerroot
1 teaspoon black peppercorns
1 whole chicken breast with skin and bones (about 1 pound)
1/2 pound dried rice-stick noodles* (rice vermicelli)
6 tablespoons fresh lime juice
6 tablespoons Asian fish sauce such as nuoc mam*
1/3 cup chopped fresh coriander
Asian chili oil* to taste if desired
*available at Asian markets and some specialty produce markets

Steps:

  • In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
  • While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
  • Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.

CURRY NOODLE SOUP RECIPE BY TASTY



Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

  • In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  • Add the red curry paste and cook another 2-3 minutes.
  • Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  • Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  • Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  • Stir in the lime juice and add salt to taste.
  • Garnish with cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

VIETNAMESE-STYLE CHICKEN CURRY SOUP



Vietnamese-Style Chicken Curry Soup image

I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.

Provided by shaggy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

2 tablespoons vegetable oil
1 (3 pound) whole chicken, skin removed and cut into pieces
1 onion, cut into chunks
2 shallots, thinly sliced
2 cloves garlic, chopped
⅛ cup thinly sliced fresh ginger root
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, cut into 1 inch pieces
2 carrots, sliced diagonally
1 quart chicken broth
1 quart water
2 tablespoons fish sauce
2 kaffir lime leaves
1 bay leaf
2 teaspoons red pepper flakes
8 small potatoes, quartered
1 (14 ounce) can coconut milk
1 bunch fresh cilantro

Steps:

  • Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
  • Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
  • Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)



Asian Comfort Food (Coconut-Curry Chicken Noodle Soup) image

Chicken is the favoured meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them with coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & pers pref(s), no salt or soy sauce is added to the soup, but soy sauce is served at the table for individual use. The amt of curry paste also allows for pers pref(s). (Times do not include time for meat & stock to cool separately) - Edited to Add: This recipe owes its connection to the featured countries of ZWT-9 to the use of coconut milk which I found to be common to all the countries plus the Thai curry paste ingredient.

Provided by twissis

Categories     Whole Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 whole chicken (rinsed well & cut in usual pieces)
2 (14 ounce) cans coconut milk
1/4-1/2 cup Thai curry paste (may use red or green, may sub curry powder as needed)
4 carrots (scraped or peeled & cut in 1/4 inch coins)
4 white onions (coarsely cut in bite-size pieces)
4 ounces snow peas (optional add to soup)
8 ounces rice noodles
1/4 cup cilantro (coarsely chopped for garnish, may use chopped parsley or sliced green onion)
soy sauce (optional add at table)

Steps:

  • Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
  • Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
  • While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
  • When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
  • When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
  • Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
  • Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
  • Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
  • While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
  • If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
  • Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.

Nutrition Facts : Calories 874.4, Fat 43.7, SaturatedFat 23.7, Cholesterol 121.9, Sodium 226.5, Carbohydrate 87.9, Fiber 2.8, Sugar 57.7, Protein 32.1

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From myrecipes.com


COCONUT CURRY CHICKEN NOODLE SOUP - CHOCOLATE SALAD
1 can lite coconut milk 2 T red curry paste 2 T lime juice 1 T sesame oil 3-4 sliced green onions Chopped fresh cilantro salt and pepper to taste Instructions. Soak rice noodles according to package directions. Place chicken in a medium sauce pan and cover with water. Salt the water. Bring to a simmer and let cook until chicken is cooked ...
From chocolatesalad.com


CURRIED COCONUT CHICKEN OVER NOODLES RECIPE | MYRECIPES
Remove from pan, and keep warm. Step 3. Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well.
From myrecipes.com


ONE POT CURRY CHICKEN NOODLE SOUP | AMBITIOUS KITCHEN
2021-01-05 Transfer chicken to a plate and set aside. In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce.
From ambitiouskitchen.com


THAI COCONUT CURRY SOUP WITH CHICKEN (ONE-POT!) - WORKWEEK …
2021-05-14 Cook for 2-3 more minutes. Add the chopped chicken breast with salt and pepper and mix well to coat the pieces in the paste mixture. Add a little more oil if the pan seems dry. Cook the chicken over medium heat, stirring often, until it’s no longer pink on the outside – …
From workweeklunch.com


INSTANT POT COCONUT CURRY CHICKEN NOODLE SOUP - GREENS
Instructions. Set the Instant Pot to the brown/saute setting. Add the olive oil, onion, and red bell pepper. Cook until slightly softened, about 4-5 minutes. Add the garlic and ginger and cook another minute. Add the fish sauce, red Thai curry paste, chicken breasts, chicken broth, and coconut milk, and stir well to combine.
From greensnchocolate.com


THAI COCONUT CURRY SOUP - CHEF MICHAEL SMITH
Procedure. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
From chefmichaelsmith.com


COCONUT CURRY NOODLE SOUP - HOOKED ON HEAT
2022-01-31 Thanks Rooney, it's great to hear you're loving my recipes! Almost all the noodles you find nowadays can be cooked within 2-5 minutes. Be it rice noodles, instant ramen or sometimes even spaghetti, they may all require simply a …
From hookedonheat.com


THAI COCONUT CURRY CHICKEN SOUP - COOKING CLASSY
Stir in chicken broth and bring to a boil. Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce and green onions. Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts. Toss in noodles.
From cookingclassy.com


YUMMY! SIMPLE THAI COCONUT CURRY NOODLE SOUP WITH CHICKEN …
2021-10-03 To the same pot, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey.
From the2spoons.com


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