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Curried Chicken Noodle Soup





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Home > Index > Soups > 

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

added on 11/21/2019

recipe by: 


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 water
  • 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.
  4. Stir in the water, coconut milk, and 1 tsp salt then bring to a boil.
  5. 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.
  6. Take soup off the heat and stir in the fresh cilantro. Season with salt & pepper to taste.



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