Recipe Spicy Thai Curry Noodle Soup

THAI CURRY CHICKEN NOODLE SOUP

Thai Curry Chicken Noodle Soup image

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 23

Ingredients

8 cups water
1 pound boneless skinless chicken breast
1/2 pound snow peas, trimmed and cut crosswise in half
1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles
1 tablespoon grapeseed or coconut oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons madras curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups chicken broth
1 cup light coconut milk
1 cup unsweetened almond milk
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 cups fresh spinach leaves, torn in 1/2
1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish
1/2 cup julienne green onions, white and light green
4 Thai red chiles, seeded and chopped
1/2 cup coarsely chopped toasted peanuts
8 lime wedges

Steps:

Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
Bon apetit!

THAI CURRY SOUP

Thai Curry Soup image

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Provided by Kaeli L

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Steps:

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 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

Ingredients

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

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