Curried Chicken Coconut Noodle Soup Recipes

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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

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.

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.

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.

CURRIED COCONUT VEGETABLE NOODLE SOUP



Curried Coconut Vegetable Noodle Soup image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 27

1 1/2 cups Thai young coconut meat
1 scallion
1/2 to 1 1/4 jalapeno pepper, seeded
1 to 2 pitted, medium dates
1 to 2 medium cloves garlic, peeled
2 tablespoons grated fresh ginger
1 tablespoon curry powder
2 teaspoons shiitake powder or wheat-free tamari
1 teaspoon red or green curry paste, optional
1 teaspoon salt
Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
1/4 teaspoon tamarind paste
5 cups coconut water
1 (12-ounce) package kelp noodles
Lime zest
Peeled and grated fresh ginger
Chile flakes, as needed
Toasted sesame oil, to taste
Baby bok choy, thinly sliced
Savoy or Napa cabbages, shredded
Red cabbage, shredded
Carrots, julienned
Shiitake mushrooms, thinly sliced
Snow peas, slivered
Bean sprouts
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
  • For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
  • For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
  • Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)



Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

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

Time 45m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 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

CEYLON CHICKEN CURRY NOODLE SOUP



Ceylon Chicken Curry Noodle Soup image

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 21

6 ounces uncooked wide rice noodles
2 tablespoons ghee or olive oil, divided
1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 tablespoons minced fresh gingerroot
1 lemongrass stalk
1 whole star anise
1 tablespoon curry powder
2 teaspoons ground turmeric
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 anchovy fillets, minced, optional
2 tablespoons white wine vinegar
1 carton (32 ounces) chicken broth
1 can (13.66 ounces) coconut milk
2 tablespoons jaggery or dark brown sugar
1-1/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved

Steps:

  • Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

CURRIED CHICKEN-COCONUT SOUP



Curried Chicken-Coconut Soup image

Categories     Soup/Stew     Pressure Cooker     Chicken     Poultry     Low Carb     Quick & Easy     Lunch     Coconut     Curry     Spinach     Lemongrass     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

3 cups low-salt chicken broth
1 13.5-ounce can unsweetened coconut milk
3/4 cup chopped green onions
2 1/2 tablespoons curry powder
1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
1 tablespoon minced peeled fresh ginger
4 large chicken thighs with bones (about 1 1/2 pounds)
1 6-ounce package baby spinach leaves
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Lime wedges
Special Equipment
pressure cooker

Steps:

  • Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
  • Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
  • *Available at Asian markets and in the produce section of some supermarkets.

CURRIED CHICKEN COCONUT NOODLE SOUP



Curried Chicken Coconut Noodle Soup image

There is a fabulous Vietnamese bistro about half an hour from our home. Although this soup isn't as good as theirs, it's still delicious!! This recipe is from Epicurious.

Provided by Pinay0618

Categories     Curries

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

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 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 lb dried rice-stick noodles (rice vermicelli)
6 tablespoons fresh lime juice
6 tablespoons asian fish sauce
1/3 cup chopped fresh coriander
chili oil, to taste if desired

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.

Nutrition Facts : Calories 315.1, Fat 12, SaturatedFat 2.6, Cholesterol 62.9, Sodium 1829.3, Carbohydrate 32.5, Fiber 2.9, Sugar 2.1, Protein 19.6

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

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.

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2016-05-29 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 tofu) and gently simmer until cooked.
From feastingathome.com


CURRIED COCONUT SOUP WITH CHICKEN RECIPE | MYRECIPES
Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes. Advertisement. Step 2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls.
From myrecipes.com


RECIPE: ROTISSERIE CHICKEN COCONUT CURRY SOUP - KITCHN
2020-02-03 In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes. Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes.
From thekitchn.com


BEST COCONUT CURRY CHICKEN NOODLE SOUP (RECIPE)
2017-10-05 1. In a large pot, over medium heat, heat coconut oil. Add onion, carrots, celery, bell pepper and garlic and cook until tender (about 10 minutes). Add curry powder, cayenne and salt and stir until well mixed. 2. Add the mixture to chicken broth, pour over coconut milk and bring to simmer.
From dailyyum.com


CURRIED CHICKEN NOODLE SOUP RECIPE | PBS FOOD
To the chicken water, add the red bell pepper strips and cook for 30 seconds. Add the spinach, cook for 30 seconds, and with a strainer, remove pepper and spinach to a …
From pbs.org


ONE POT CURRY CHICKEN NOODLE SOUP | AMBITIOUS KITCHEN
2021-01-05 Simply reheat in the microwave or on the stovetop. The broth will thicken up a lot, so you may need to add a splash of chicken broth. To freeze. Leave the noodles out if you’re planning to freeze this. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers.
From ambitiouskitchen.com


COCONUT-CURRY CHICKEN SOUP RECIPE | COOKING LIGHT
Drain; add noodles to spinach mixture in bowl. 2. Heat oil in pan over medium-high. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; sauté 1 minute. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, chopped shallots, sugar, and ...
From cookinglight.com


VIETNAMESE CURRY SOUP VEGAN - SOLAR-HEART.COM
2022-05-12 In a large pot, bring 10 cups of water to a boil and box of chicken broth. While the chicken is marinating, the shallot, ginger, and garlic are sautéed in avocado or coconut oil
From solar-heart.com


COCONUT CURRY CHICKEN NOODLE SOUP RECIPE - GLUTEN-FREE & DAIRY …
2019-04-23 Cook until the veggies are tender. Stir in peanut butter, curry paste, and brown sugar then whisk in broth, coconut milk, and fish sauce. Mix in cooked chicken then bring to a simmer for 15 minutes. Stir in lime juice then serve over cooked noodles and garnish with cilantro, green onions, and peanuts! JUMP TO RECIPE.
From showmetheyummy.com


CHICKEN COCONUT CURRY NOODLE SOUP - FOX VALLEY FOODIE
2021-03-12 Heat oil in skillet and add onion, broccoli, carrots and asparagus. Cook until broccoli and asparagus are bright green then set skillet aside. (~5 minutes) While vegetables are sauteing add oil, shallots, and ginger to separate pot and saute for ~3 minutes. Add red curry paste to pot and cook for 1 minute.
From foxvalleyfoodie.com


SLOW COOKER CURRIED CHICKEN NOODLE SOUP
2016-05-13 Instructions: Add the chicken broth, chicken, celery, carrots, onion, garlic, curry powder, turmeric, pepper, and bay leaves to the slow cooker. Cover and cook on LOW for 8 hours. Remove bay leaves, add the cooked and drained noodles. Taste for salt, add if …
From themagicalslowcooker.com


CURRIED CHICKEN COCONUT SOUP WITH NOODLES – RECIPE - CULINARY …
In a large soup pot, over medium-high heat, combine prepared chicken base, coconut milk, lemongrass, red curry paste and ginger slices. Bring to a boil, reduce heat and simmer for 30 minutes. Strain the liquid and return the broth to heat. Add cooked chicken meat; simmer for 5 minutes. Remove pot from heat; add noodles, cover and let sit for 5 ...
From unileverfoodsolutions.ca


COMFORTING THAI CHICKEN COCONUT NOODLE SOUP RECIPE - LITTLE …
2020-05-17 MAKE THE COCONUT SOUP: When the broth has reduced, add the thinly sliced chicken and cook for 1 minute. Add the shitake mushrooms, fish sauce, coconut milk, lime juice, and brown sugar and stir to combine. Let the coconut broth heat through, about 3-4 minutes.
From littlespicejar.com


COCONUT CURRY CHICKEN NOODLE SOUP - LITTLE HOUSE BIG ALASKA
2021-02-12 Instructions. heat the cooking oil over medium heat in a large dutch oven or other soup pot ; saute the onion, celery and carrot until soft ; add the curry powder and cook one minute until fragrant
From littlehousebigalaska.com


CURRIED CHICKEN NOODLE SOUP - LIFE MADE SIMPLE
2017-02-04 Instructions. In a large stock pot or Dutch oven set over medium heat, add oil. When the oil is hot, add the chicken and cook until browned, about 8 minutes. Transfer chicken to a paper towel lined plate. Add the carrot, zucchini, onion, shallot, ginger and cilantro stems, cook until soft, about 6-8 minutes.
From lifemadesimplebakes.com


CURRIED COCONUT CHICKEN OVER NOODLES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm. Advertisement. Step 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes.
From myrecipes.com


CURRIED CHICKEN-NOODLE SOUP | BETTER HOMES & GARDENS
1 5 ounce package dried Japanese curly wheat-flour noodles or angel hair pasta 1 ½ cups chopped peeled sweet potato (1 medium) ½ cup chopped tomato (1 medium)
From bhg.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


THAI COCONUT GINGER CHICKEN SOUP - THERESCIPES.INFO
chicken, chopped garlic, shiitake, red pepper, ginger,.... All information about healthy recipes and cooking tips
From therecipes.info


10 BEST CURRY CHICKEN SOUP WITH COCONUT MILK RECIPES | YUMMLY
The Best Curry Chicken Soup With Coconut Milk Recipes on Yummly | Thai Green Curry Chicken Soup, Thai Coconut Milk Soup (paleo), Coconut Curry Chicken Soup
From yummly.com


DAMN DELICIOUS THAI CURRY SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CURRIED CHICKEN COCONUT NOODLE SOUP RECIPE - LOVEFOOD.COM
Add the curry powder and cook for 30 seconds. Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it's cooked through. Transfer the chicken to a plate.
From lovefood.com


CHICKEN COCONUT NOODLE SOUP RECIPE - FOOD NEWS
Directions. Put stock, coconut milk and 500ml water in a large heavy-based saucepan over a high heat. Add ginger, lemongrass and kaffir lime leaves to the pot and bring to the boil, then reduce heat to medium-low, simmering for 10 minutes. Remove ginger, lemongrass and leaves with a slotted spoon and discard.
From foodnewsnews.com


CURRIED CHICKEN-COCONUT SOUP RECIPE | BON APPéTIT
2009-09-27 Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting ...
From bonappetit.com


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