Spicy Curry-Coconut Chicken Noodle Soup

2013-07-25
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced
  • 1 cup snow peas, halved crosswise
  • 1/2 medium onion, thinly sliced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Thai yellow curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 4 cups chicken broth
  • One 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons coconut sugar
  • 2 cups shredded cooked chicken
  • Lime wedges, for serving
  • Sliced red jalapenos, for serving
  • Fresh cilantro leaves, for serving
  • Fresh basil leaves, for serving
  • Salt
  • 12 ounces dried rice or ramen noodles
  • 2 tablespoons olive oil

Method

Step 1

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls. 

Step 2

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls. 

Step 3

Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

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