Curried Chicken Noodle Soup

Classic comfort food.

Ingredients


  • 1 garlic clove, minced
  • 1 tblsp vegetable oil
  • 2 tblsp curry powder (1 tbsp madras powder)
  • 700ml chicken stock
  • 1 can unsweetened coconut milk
  • 115ml water
  • 1 stalk of lemongrass, the woody top section discarded, the remainder minced
  • 5 thin slices of peeled fresh gingerroot
  • ½ tsp whole black peppercorns
  • 225g chicken breasts
  • 125g asian egg noodles, medium
  • 1½ limes, juice only (about 3 tbsps)
  • 3 tblsp Nam Pla (fish sauce)
  • 1 small sprig of fresh coriander, chopped

Method

  1. In a saucepan cook the garlic in the oil over moderately low heat, stirring until it is fragrant.
  2. Add the curry powder and cook for about 30 seconds.
  3. Stir in the stock, coconut milk, water, lemongrass, ginger root and the peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it is cooked through.
  4. Transfer the chicken with a slotted spoon to a plate. Using two forks, shred the chicken and stir it back into the broth.
  5. Add the noodles to the chicken broth, stir to soften and simmer for about 3 minutes.
  6. Add the lime juice and the fish sauce. Taste for seasoning, adding more fish sauce or lime juice as required.
  7. Using a tongs, divide the noodles among 6 bowls, and ladle the soup over them. Sprinkle the soup with the coriander.
  8. Tip: If freezing this soup, omit the noodles as these can be added in when reheating. They only take a few minutes to cook in the broth




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