Coconut Curry Noodle Soup Recipes

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KHAO SOI ( THAI COCONUT NOODLE SOUP)



Khao Soi ( Thai Coconut Noodle Soup) image

A flavorful and very addicting Northern Style Thai Coconut Curry Noodle Soup, called Khao Soi. Easy and fast, and so yummy.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 30m

Number Of Ingredients 18

4 ounces dry rice noodles
1 tablespoon coconut, peanut or olive oil
1 large shallot finely diced ( or sub half an onion)
2 tablespoons chopped lemongrass
2 garlic cloves, rough chopped
2 tablespoons Thai Red Curry Paste (store-bought, I like this brand), more for spicier
1/2 teaspoon turmeric - optional
pinch cardamom- optional
14-ounce can coconut milk
1 cup chicken broth (or use water and one chicken bouillon cube)
4-6 kefir lime leaves (optional, but delicious!)
1 thinly sliced red bell pepper (optional- sub other veggies)
2 tablespoons fish sauce- or vegan fish sauce
2 tablespoons soy sauce ( perhaps reduce if using vegan fish sauce, or use to taste)
2 tablespoons brown sugar, palm sugar or an alternative substitute
1 tablespoon chili garlic sauce (Sambal Olek)
8-12 ounces protein: raw, peeled prawns, or crispy tofu, or raw, thinly sliced chicken- or leftover baked chicken or rotisserie chicken)
1 lime

Steps:

  • Start a pot of boiling water, to cook the rice noodles and make sure to follow your package directions, as rice noodles can differ. Drain and rinse with water to help prevent them from sticking together. A little oil to coat, will help here, or if you time it right, you can add it directly to the soup.
  • While water is boiling, prep the shallot, garlic, lemongrass, red bell pepper, then get all other ingredients ready by the stove.
  • In a medium pot, heat oil over medium heat. Add shallot and lemongrass. Saute until fragrant and golden, about 3 minutes. Add garlic, saute 1-2 minutes. Add red curry paste, turmeric, and a pinch of cardamom. Saute for 1-2 minutes.
  • Add the coconut milk , chicken broth and kefir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
  • Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/ red curry paste if necessary.
  • Drain the noodles. If serving all of the soup immediately, toss the noodles right into the pot and then serve. Alternatively, divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
  • Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedge, or chopped scallions.

Nutrition Facts : ServingSize 4 bowls, Calories 348 calories, Sugar 10.3 g, Sodium 1345 mg, Fat 16.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 1.9 g, Protein 12.5 g, Cholesterol 71.4 mg

COCONUT-CURRY NOODLE SOUP



Coconut-Curry Noodle Soup image

Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the Chicken with Basil and Lime), seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 8

10 ounces Chinese wheat noodles (mein), or rice noodles
1 tablespoon safflower or peanut oil
1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
4 cups chicken stock
1 can (14 ounces) unsweetened coconut milk
1 lemon
Fresh basil, for garnish
1/2 English cucumber, thinly sliced, for garnish

Steps:

  • Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
  • Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
  • Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.

15-MINUTE COCONUT CURRY NOODLE SOUP



15-Minute Coconut Curry Noodle Soup image

This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!

Provided by Sarah

Categories     Noodle Soup

Time 15m

Number Of Ingredients 11

2 tablespoons oil
3 garlic cloves ((chopped))
1 tablespoon fresh ginger ((grated))
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs ((225g, sliced))
4 cups chicken broth ((950 ml))
1 cup water ((235 ml))
2 tablespoons fish sauce
2/3 cup coconut milk ((160 ml))
6 oz. dried rice vermicelli noodles ((170g))
lime wedges, sliced red onion, red chilis, cilantro, scallions ((to garnish))

Steps:

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
  • (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES



Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 17

1 tablespoon coconut oil
1 stalk lemongrass, diced
1 tablespoon Thai green curry paste
1 clove garlic, finely chopped
½ teaspoon minced fresh ginger
⅛ teaspoon red pepper flakes
2 cups vegetable broth
½ cup water
2 medium zucchini, cut with a spiralizer
1 cup sliced mushrooms
1 cup snow peas
1 cup baby bok choy, chopped
⅓ cup scallions, diced
1 lime, juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup cilantro, chopped

Steps:

  • Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
  • Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
  • Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g

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

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.

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

COCONUT-CURRY NOODLE SOUP



Coconut-Curry Noodle Soup image

Make and share this Coconut-Curry Noodle Soup recipe from Food.com.

Provided by Lab Goddess

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

3 cups Baby Spinach
1/4 lb snow peas, halved crosswise
3/4 lb dried chow mein noodles
3 tablespoons vegetable oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 teaspoons Thai red curry paste
1 1/2 teaspoons Madras curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
6 cups chicken stock or 6 cups low sodium chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
2 tablespoons asian fish sauce
2 tablespoons sugar
1/2 lb shredded cooked chicken (2 cups)
1/4 cup chopped fresh cilantro leaves
2 scallions, thinly sliced
salt
lime wedge, for serving
sliced chile, for serving

Steps:

  • In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
  • Remove the vegetables.
  • Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
  • Transfer the spinach, snow peas and noodles to bowls.
  • Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
  • Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
  • Reduce the heat to moderate.
  • Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
  • Add the stock, bring to a boil and cook for 3 minutes.
  • Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
  • Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
  • Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.

Nutrition Facts : Calories 1019.3, Fat 66, SaturatedFat 26.1, Cholesterol 53.4, Sodium 1661.3, Carbohydrate 77.6, Fiber 5.2, Sugar 14, Protein 34.9

GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS



Golden noodle soup with soft-boiled eggs image

Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too

Provided by Cassie Best

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 24

4 medium eggs
400g egg noodles
2 tbsp vegetable oil
2 large garlic cloves, crushed
1 tbsp ginger purée
2 tsp turmeric
400ml low-salt stock, made with 1 low-salt chicken stock cube or 1 tbsp concentrated low-salt liquid stock
2 x 400g cans reduced-fat coconut milk
3 tbsp reduced-salt light soy sauce
1 tbsp light brown soft sugar
150g sugar snap peas
small bunch of spring onions
small handful of coriander leaves
small saucepan
slotted spoon
medium-sized saucepan
colander
measuring spoons
garlic crusher
wooden spoon
measuring jug
tin opener
chopping board
sharp knife

Steps:

  • Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
  • Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
  • Peel the garlic cloves and crush them to a paste using a garlic crusher.
  • Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
  • Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
  • Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
  • Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.

Nutrition Facts : Calories 714 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2.7 milligram of sodium

TOFU AND NOODLE COCONUT-CURRY SOUP



Tofu and Noodle Coconut-Curry Soup image

A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.

Provided by FLAMINGOFLUFF

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

Time 35m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
¼ cup water
2 carrots, chopped
½ zucchini, chopped
1 ½ tablespoons ground coriander
1 ½ tablespoons ground cumin
2 ½ teaspoons ground turmeric
2 ½ teaspoons ground ginger
1 tablespoon curry powder
1 (16 ounce) package extra-firm tofu, drained and cubed
1 quart vegetable broth
½ (16 ounce) package uncooked whole wheat spaghetti
1 (5 ounce) can nonfat evaporated milk
2 tablespoons coconut extract
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  • Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 57.9 g, Cholesterol 1.4 mg, Fat 12.7 g, Fiber 11 g, Protein 24.1 g, SaturatedFat 1.4 g, Sodium 524.3 mg, Sugar 10.5 g

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  • Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate. Reduce the heat to moderate. Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds. Add the stock, bring to a boil and cook for 3 minutes. Add the coconut milk, fish sauce and sugar, bring to a boil and cook for 5 minutes. Add the chicken, cilantro and scallions and cook just until heated through; season with salt. Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chiles.


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From almostlikemoms.com


VEGAN COCONUT CURRY NOODLE SOUP {GLUTEN-FREE} - THE BOJON …
2019-03-06 Instructions. In a large wok, dutch oven, or soup pot, warm the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, for a few minutes until translucent and softened. Add the curry paste and cook for a few …
From bojongourmet.com


COCONUT CURRY CHICKEN NOODLE SOUP | CHEW OUT LOUD
Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm. Fill a large saucepan with water; sprinkle generously with table salt. …
From chewoutloud.com


MEAL IN A JAR: SPICY COCONUT CURRY NOODLES
Stack the noodles on top and close the jar. When you’re ready to make the curry noodles, remove the noodles from the jar and set aside. Unwrap the bouillon and place it in a large pot along with the other spices and seasonings from the jar. Add 7 1/2 cups of water and bring to a simmer along with 1/2 cup of coconut milk for 5 - 10 minutes.
From 101cookbooks.com


THE BEST COCONUT CURRY NOODLE SOUP - LE PETIT EATS
Drain, rinse and set aside. Add coconut oil to a stockpot over medium heat. Add onion and bell pepper and cook until onions are translucent, about 5 minutes. Add garlic, ginger and red curry paste and cook for 1 minute. Stir in vegetable broth, coconut milk, coconut sugar and soy sauce and bring to a simmer.
From lepetiteats.com


THE BEST COCONUT CURRY NOODLE SOUP - MINISTRY OF CURRY
2019-03-12 Step 2: Add the remaining 1 tablespoon oil to the Instant Pot and add the red curry paste. Sauté for 30 seconds. Add carrots, noodles, broth, and coconut milk. Add ginger and salt. Gently stir pushing all the noodles under the liquids. saute curry paste in oil. add carrots. add noodles. add ginger and coconut milk.
From ministryofcurry.com


SPICY COCONUT CURRY PORK NOODLE SOUP RECIPE | HELLOFRESH
2. • Heat a drizzle of oil in a large pot over high heat. Add pork* and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until lightly browned on bottom, 2 minutes. • Break up pork into pieces; add bok choy and napa cabbage, garlic powder, and half the chili (whole chili for 4).
From hellofresh.com


COCONUT CURRY NOODLE SOUP - CONTENTEDNESS COOKING
2020-08-18 How to make this Coconut Curry Noodle Soup. First in a large pot heat a bit of oil (or vegetable broth, if you prefer oil free cooking). Add minced garlic and fry it for around 3 minutes. Then transfer the mixed vegetables (broccoli, mushrooms, bell pepper, carrots, onions) and fry all for 2 minutes more. Finally add Thai yellow curry paste ...
From contentednesscooking.com


COCONUT CURRY NOODLE BOWLS RECIPE - PINCH OF YUM
2015-07-13 Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
From pinchofyum.com


KHAO SOI RECIPE: HOW TO MAKE THAI COCONUT CURRY NOODLE SOUP
2021-02-22 In a cast-iron pan, add about a quart of frying oil or enough to fill your pan halfway. Turn the heat to medium. Line a quarter sheet pan with paper towels and/or a rack for draining the oil. To test the oil, add a small bit of noodle to the frying pan to see if it sizzles and browns.
From tasteofhome.com


COCONUT CURRY NOODLE SOUP - FURROW & TROWEL
2021-05-16 Now, add coconut milk, broth, fish sauce (or tamari, if substituting), and brown sugar to the soup pot. Place the lid on the pot, increase heat to high , and bring to a boil. Reduce heat to medium-low , and simmer soup base for 15 minutes .
From furrowandtrowel.com


VEGETABLE COCONUT CURRY SOUP WITH RICE NOODLES - COOKING FOR …
2020-01-08 Cook for 1-2 minutes. Stir in coocnut milk, chicken stock, peanut butter, brown sugar, and remaining 3/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until the sweet potatoes are completely cooked through, another 2-3 minutes. Add the rice noodles to the veggies and broth.
From cookingforkeeps.com


QUICK AND EASY COCONUT CURRY NOODLE SOUP FOR ONE
2012-11-06 1. Boil water for udon noodles. 2. In a separate saucepan, heat vegetable oil over medium-high heat. 3. Fry onion, garlic, and red curry paste in oil for 3-4 minutes, or until onion is softened. 4. Add noodles to boiling water and cook per package directions. Drain and hold in strainer until ready to use.
From 40aprons.com


VEGETABLE CURRY NOODLE SOUP BY COCONUT.KATE - THE FEEDFEED
Method. Step 1. In a soup pot heat coconut oil on medium and sauté your onions, garlic and ginger until onions are translucent. ⁣ Step 2. Add your red curry paste and your coconut milk and stir until combined.⁣
From thefeedfeed.com


VEGAN THAI CURRY COCONUT UDON NOODLE SOUP - BEST OF VEGAN
2020-10-20 Reduce heat to medium and let cook for 7 minutes. Slice (or chop) the box choy and add it to the pot with the coconut milk. Bring the heat back up to high, cook for 1 minute, then add the udon noodles and cook for 2 more minutes. Remove the pot from heat and mix in the coconut sugar and lime juice.
From bestofvegan.com


COCONUT CURRY CHICKEN NOODLE SOUP - 'BITCHIN' IN THE KITCHEN'
2021-02-01 1. Begin heating a Dutch oven or large pot over medium-high heat. Add the onions, carrots and sweet potatoes and cook for about 5 minutes, stirring occasionally. Add the garlic and ginger, stirring to combine. Cook for another 5 minutes. 2. Season the vegetables with curry powder, turmeric, salt and pepper.
From bitchin-in-the-kitchen.com


THAI COCONUT CURRY SHRIMP NOODLE SOUP - ABERDEEN'S KITCHEN
2017-01-18 Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently. Whisk in coconut milk until completely combined.
From aberdeenskitchen.com


THAI RED CURRY NOODLE SOUP - DAMN DELICIOUS
2018-04-18 Directions: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
From damndelicious.net


COCONUT CURRY NOODLE SOUP WITH BUTTERNUT SQUASH + SPINACH
2019-02-15 Add the coconut milk, vegetable broth and butternut squash, then bring to a boil. Reduce to a low simmer and cook until the squash is tender, about 15 minutes. Add the fish sauce and sugar, then taste and season with Kosher salt as needed. Stir in the spinach, then cover and simmer for another 5-10 minutes.
From coleycooks.com


COCONUT CURRY NOODLE SOUP RECIPE - LIFE OFF THE LABEL
Simple, 15-minutes recipe inspired by traditional Malaysian-Chinese noodle soup. Coconut Curry Noodle soup is a creamy, mild broth flavored with a store-bought curry paste. Delicious meal that will please the whole family.
From colleenkachmann.com


COCONUT CURRY NOODLE SOUP (VEGAN + GLUTEN-FREE) - NATTEATS
2020-03-30 First, cook the bok choy on a preheated pan for about 1-2 minutes. Set aside. On the same pan, add remaining oil, scallions, garlic, ginger, carrots and red bell pepper. Stir fry for about 5-6 minutes or until tender. Add in red curry paste, coconut milk, vegetable broth, coconut sugar, coconut aminos and salt.
From natteats.com


CURRY COCONUT NOODLE SOUP - WHAT'S GABY COOKING
2018-02-26 Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant. Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a ...
From whatsgabycooking.com


COCONUT THAI GREEN CURRY NOODLE SOUP - PICK UP LIMES
When hot, add the garlic and shallots and cook until lightly golden, about 3 minutes. Add the curry paste, lemongrass, kaffir leaves, and ginger. Sauté for a minute. Add the bell pepper, and cook for an extra 3 minutes. Add the snow peas and cook for only 30 seconds, before transferring the green blended broth to the pan.
From pickuplimes.com


ONE-POT COCONUT CURRY NOODLE SOUP - ANOTHER HEALTHY RECIPE …
Instructions. Start with heating up the stock pot and adding some coconut oil to it. Once hot, add the onion. Stir until fragrant and the onion is translucent. Then add the garlic, ginger, curry powder, cumin and the carrots. Turn the heat to low and cook it all for 4-6 minutes.
From familicious.net


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