Coconut Curry Chicken Noodle Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1small onion, minced
- 1tablespoon minced ginger
- 1tablespoon minced lemongrass or pale green cilantro roots
- 2garlic cloves, minced
- 1teaspoon dark red chili paste, such as sambal, more for serving
- ¾pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
- 3tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
- ½teaspoon paprika
- 1(14-ounce) can unsweetened coconut milk
- ½cup half-and-half
- 4cups chicken stock
- ¼teaspoon ground turmeric
- 2tablespoons fish sauce
- 1tablespoon sugar, more to taste
- About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
- 8ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
- Salt to taste
- 1cup bean sprouts
- 3tablespoons chopped cilantro
- 2scallions, cut into thin rings
- 2shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
- Quartered limes for serving
Nutritional analysis per serving (4 servings)
778 calories; 40 grams fat; 23 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 37 grams protein; 1486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Step 3
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.
- To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.
Private Notes
Comments
Can't ever find kaffir leaves so I just substituted some lime juice. In my opinion, extra lime juice is critical to this recipe. While it comes out much more like a soup and less like a heavy bowl of curry, I found that adding the half cup of half/half was largely unnecessary if you go with standard coconut milk (vs. low fat).
Excellent, but do have a few comments/suggestions. Mince lemon grass? No way. Hard work it never softens 1T not enough. Easy way. Cut off ends, hit stalk w/back of knife and tie stalk into bundle using coarse outer leaves. Remove before serving. Can use cooked chicken. Works fine. I used low fat coconut milk and no 1/2n1/2. Fewer calories lighter taste. Subbed sliced Bok Choy for bean sprouts. Used Massamam curry paste for darker color and tamarind taste. Upped turmeric for color. Lovely.
What an amazing recipe! We have been making this since it first appeared in the Times-- in fact, it is ALWAYS the dish I request on my birthday. A flavor explosion in your mouth. I highly recommend adding the potatoes, though I prefer them firmer than the recipe recommends. It goes quite quickly once the ingredients are prepped.
Will is be a miserable idea to use Gochujang, if I dont have sambal? I have all the other ingredients 😅
Very good soup, takes more time than stated by the time you prep all of the ingredients and cook properly.
So good! But too many noodles!