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Curried Chicken Noodle Soup Recipe








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Curried Chicken Noodle Soup

A spicy Thai style chicken noodle soup made with a homemade red curry paste.

Curried Chicken Noodle Soup recipe
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Servings: 6
Total Time: 30 minutes
Recipe by: Frankie

Ingredients

  • CURRY PASTE:
  • 3 shallots, peeled and chopped
  • 2 garlic cloves, peeled
  • 1 TBSP lemon juice
  • 1 TBSP soy sauce
  • 1 TBSP freshly chopped ginger
  • 1 TBSP tomato paste
  • zest from 1 lime
  • juice from 1 lime
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • SOUP:
  • 1 pound boneless skinless chicken breast
  • 1/2 medium carrot, julienned
  • 1 serrano pepper, seeded and thinly sliced
  • 6 cups chicken stock
  • 1 13-ounce can unsweetened coconut milk
  • 8 ounces angel hair pasta
  • 1/2 cup freshly chopped cilantro
  • salt & pepper

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Directions

  1. Combine all the curry paste ingredients into a food processor and pulse until a paste in formed.

  2. Cut the chicken into 1/4-inch thick strips and set aside.

  3. Heat a dutch oven over medium heat. Add the curry paste, chicken, carrots, and serrano. Stir to combine and cook for 2 minutes. Add the chicken stock and coconut milk and bring to a boil.

  4. Break up the angel hair pasta into smaller pieces and add to the pot. Stir to combine and reduce the heat to medium-low. Cover the pot and simmer until pasta is cooked and chicken is no longer pink, about 4 minutes.

  5. Take soup off the heat and stir in the fresh cilantro. Season with salt & pepper to taste.





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