Curried Chicken Noodle Soup
Servings: 6
Total Time: 30 minutes
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
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.
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.
