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    You are in: Home / Recipes / Asian Comfort Food (Coconut-Curry Chicken Noodle Soup) Recipe
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    Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

    Average Rating:

    6 Total Reviews

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    • on June 30, 2010

      Although I did follow the recipe right on down, as far as using a whole chicken, but after the chicken was done, I did cut the recipe back by half & reserved half of the chicken for a different recipe! Absolutely loved the flavor combo of this soup & will be keeping the recipe on hand to make again! [Made & reviewed during the Family Picks part of ZWT6]

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    • on August 20, 2013

      This was good. Was a Thai version of chicken noodle soup!! Made for ZWT 9!

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    • on November 30, 2012

      Since Thanksgiving has just passed, I used my turkey stock and turkey instead of chicken. Otherwise, I followed the recipe. I put in a bit more red curry paste, and loved the flavors in this soup. I did add the snow peas, and they provided a bright hit of color. Absolutely loved the cilantro sprinkled on top. I will definitely make this delicious soup again! Thanks for sharing! Made for your win in Football tag, 2012.

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    • on May 20, 2010

      I have to say, regardless of the culture, chicken noodle soup is real comfort food! I cut this recipe to 2 servings. Instead of starting with a whole chicken, I used 2 bone in, skin on thighs, and simmered them in 3 cups of homemade stock until the meat was done, then proceeded at step 5. I used 1 1/2 teaspoons of curry paste, which was quite enough for me. I like heat, but prefer to be able to taste the other ingredients as well. I omitted the carrots, as I don't care for them cooked, and added 2 ounces of sliced cremini mushrooms instead. I used 1 teaspoon of fish sauce and 1 teaspoon of lime juice to get the final flavor that I was happy with. Made for the Seasoned Sailor and his Sassy Sirens for ZWT6.

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    • on August 31, 2008

      I actually chose this recipe because I had frozen cooked chicken, stock and coconut milk in the freezer. Made it up, and took your advice and tasted to check the flavor. I used the last 2.5 tablespoons of red curry paste, and it was bland so I stirred in another tablespoon of Patak curry sauce. I also used a little garlic, and instead of soy I used a dash of fish sauce. The dish did seperate, but I think that was because the coconut milk had been frozen, so I openned another can and added another 1/2 cup. I only had egg noodles, the wokka brand, which are already cooked, so I heated them and served and everyone loved it. They came back for more, but there wasnt any :( I love when that happens :)

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    • on March 19, 2007

      Very nice! This recipe leaves many options open to make to suit! I used red curry paste. 1/2 cup curry paste will melt away any taste buds so be carefull. I used 2 tablespoon and found that perfect. Did use the sliced peas(optional) which gave nice color along with the cilantro (optional). 1-2 onions would have been plenty. Seasoned with fish sauce because it is more of a Thai style not the soy that is (optional). Using a 3 pound chicken that I prepared steps 1-5 the day before for ease and so it absorbs more flavor for a rich stock. 1 can would be plenty for the 8 ounces of noodles which I find serve 4 guests nicely. Fresh limes are always nice accompanying this type of dish. Lots of options can make this a 5 star recipe very easily.

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    Nutritional Facts for Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

    Serving Size: 1 (394 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 874.3
    Calories from Fat 393
    Total Fat 43.6 g
    Saturated Fat 23.6 g
    Cholesterol 121.9 mg
    Sodium 226.5 mg
    Total Carbohydrate 87.8 g
    Dietary Fiber 2.8 g
    Sugars 57.7 g
    Protein 32.1 g

    The following items or measurements are not included:

    Thai curry paste


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