Chicken Curry Noodle Soup

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If you love Thai food and you love soup then you will really love this recipe! It is a hearty soup but at the same time it is light and fresh with veggies and herbs. It can be made as spicy as you like it. Enjoy!

 

 

 

 

 

 

 

Chicken Curry Noodle Soup
2 tablespoons canola oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk, divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken breasts, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Set aside. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite. Drain; rinse under cold water to cool. Let stand at room temperature.

 

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, chicken broth, fish sauce, and sugar; bring broth to boil.

 

Reduce broth to simmer. Add chicken; simmer until chicken is cooked through.

 

Divide noodles and snow peas among bowls. Add hot soup to bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.


Tips: You can add any veggies cooked to al dente, even potatoes. Do not add noodles to the pot of soup or they will become mushy. If you have leftovers, store the soup and noodles separately and combine in bowls after soup has been re-heated.

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