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Red Curry Chicken Noodle Soup

A delicious twist to a classic recipe.

Red Curry Chicken Noodle Soup

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Serves: 4 Total Time: 33 minutes

Ingredients


  • 1/2 cup cilantro leaves with stems, loosely packed
  • 1/4 cup water
  • 1 medium shallot, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • One 1-inch piece of ginger, peeled and roughly chopped
  • 1 1/2 tablespoons ancho chile powder (or other milder chile powder)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 Thai chile, roughly chopped (optional)
  • 1 tablespoon canola or peanut oil
  • One 14 ounce can light coconut milk
  • One 14 1/2 ounce can chicken broth
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1/4 teaspoon salt, or to taste
  • 1 cup shredded, cooked chicken (preferably dark meat)
  • 3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
  • Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

Instructions

1

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

2

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3minutes.
Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

3

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

4

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge.

5

Serve immediately.
 

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