Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, curry chicken noodle soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Curry Chicken Noodle Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Curry Chicken Noodle Soup is something that I have loved my entire life.
To begin 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 can achieve it.
The ingredients needed to make Curry Chicken Noodle Soup:
- Take For the chicken
- Make ready 680 g boneless chicken breast, cubed
- Get 2 tablespoons olive oil
- Make ready 1 tablespoon lemon juice
- Prepare 1 tablespoon chicken spice
- Prepare to taste Salt
- Make ready to taste Pepper
- Prepare For the soup
- Prepare Chicken, cooked
- Get 1 tablespoon coconut oil
- Make ready 1 onion, sliced thinly
- Make ready 1 tablespoon fresh ginger, grated
- Get 2 teaspoons garlic, crushed
- Prepare 2 tablespoons masala mix
- Prepare 6 cups boiling water
- Make ready 1 chicken stock cube
- Make ready 2 carrots, sliced thinly
- Get 1 red pepper, sliced thinly
- Make ready 400 milliliter coconut cream
- Get 230 g rice noodles
- Prepare to taste Salt
- Take to taste Pepper
- Prepare For the garnish
- Take Carmelised onion squares from Woolworths
- Make ready leaf Micro crimson
- Take Sumac spice
Steps 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 this up for this exceptional food curry chicken noodle soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
