Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, curry chicken noodle soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Curry Chicken Noodle Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Curry Chicken Noodle Soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Curry Chicken Noodle Soup:
- Take For the chicken
- Prepare 680 g boneless chicken breast, cubed
- Prepare 2 tablespoons olive oil
- Take 1 tablespoon lemon juice
- Make ready 1 tablespoon chicken spice
- Get to taste Salt
- Get to taste Pepper
- Take For the soup
- Prepare Chicken, cooked
- Get 1 tablespoon coconut oil
- Make ready 1 onion, sliced thinly
- Make ready 1 tablespoon fresh ginger, grated
- Prepare 2 teaspoons garlic, crushed
- Take 2 tablespoons masala mix
- Take 6 cups boiling water
- Make ready 1 chicken stock cube
- Take 2 carrots, sliced thinly
- Make ready 1 red pepper, sliced thinly
- Get 400 milliliter coconut cream
- Prepare 230 g rice noodles
- Take to taste Salt
- Prepare to taste Pepper
- Make ready For the garnish
- Take Carmelised onion squares from Woolworths
- Prepare leaf Micro crimson
- Prepare Sumac spice
Step by Step to make Curry Chicken Noodle Soup:
- For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides.
- Add spices and lemon juice, sauté until cooked through. Set aside.
- For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally.
- Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved.
- Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked.
- In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking.
- Strain the noodles and add to the soup, season to taste, and serve.
- Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!
So that is going to wrap it up for this special food curry chicken noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to curry chicken noodle soup cooking. Go on get cooking!
