Curry Chicken Noodle Soup
Curry Chicken Noodle Soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, curry chicken noodle soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Curry Chicken Noodle Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Curry Chicken Noodle Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Curry Chicken Noodle Soup:
  1. Take For the chicken
  2. Prepare 680 g boneless chicken breast, cubed
  3. Take 2 tablespoons olive oil
  4. Prepare 1 tablespoon lemon juice
  5. Get 1 tablespoon chicken spice
  6. Take to taste Salt
  7. Prepare to taste Pepper
  8. Get For the soup
  9. Get Chicken, cooked
  10. Get 1 tablespoon coconut oil
  11. Take 1 onion, sliced thinly
  12. Make ready 1 tablespoon fresh ginger, grated
  13. Get 2 teaspoons garlic, crushed
  14. Make ready 2 tablespoons masala mix
  15. Make ready 6 cups boiling water
  16. Prepare 1 chicken stock cube
  17. Get 2 carrots, sliced thinly
  18. Take 1 red pepper, sliced thinly
  19. Get 400 milliliter coconut cream
  20. Take 230 g rice noodles
  21. Take to taste Salt
  22. Get to taste Pepper
  23. Get For the garnish
  24. Get Carmelised onion squares from Woolworths
  25. Prepare leaf Micro crimson
  26. Take Sumac spice

Heat oil in a heavy-bottomed pot over medium-high. Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat.

Instructions to make Curry Chicken Noodle Soup:
  1. For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides.
  2. Add spices and lemon juice, sauté until cooked through. Set aside.
  3. For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally.
  4. Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved.
  5. Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked.
  6. In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking.
  7. Strain the noodles and add to the soup, season to taste, and serve.
  8. Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!

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. With the back of a knife or in mortar and pestle smash all of the aromatics until fragrant. Add remaining coconut milk, fish sauce, and brown sugar.

So that’s going to wrap it up for this special food curry chicken noodle soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!