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    You are in: Home / Recipes / Coconut-Curry Noodle Soup Recipe
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    Coconut-Curry Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lab Goddess's Note:

    From Food & Wine; Author Mai Pham. This sounded really good too so I posted it

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    Units: US | Metric


    1. 1
      In a large pot of boiling salted water, cook the spinach and snow peas just until the spinach wilts, 30 seconds.
    2. 2
      Remove the vegetables.
    3. 3
      Add the noodles to the water and cook until ad dente, 8 minutes. Drain well.
    4. 4
      Transfer the spinach, snow peas and noodles to bowls.
    5. 5
      Meanwhiles, in a large saucepan, heat 1 tablespoon of the oil.
    6. 6
      Cook the shallots over moderately high heat until lightly browned, 2 minutes; transfer to a plate.
    7. 7
      Reduce the heat to moderate.
    8. 8
      Add the remaining 2 tablespoons of oil, the garlic, curry paste, curry powder, coriander and turmeric and stir-fry for 30 seconds.
    9. 9
      Add the stock, bring to a boil and cook for 3 minutes.
    10. 10
      Add the coconut milk, fish sauce and sugar, bring to a boil. Cook for 5 minutes.
    11. 11
      Add the chicken, cilantro and scallions and cook just until heated through; season with salt.
    12. 12
      Ladle the soup over the noodles and serve with the cooked shallots, lime wedges and sliced chilies.

    Ratings & Reviews:

    • on February 05, 2007


      Wow! Was this ever good! This is what I consider the ultimate comfort food. It tasted like a fabulous Thai yellow curry. I doubled the spices because we like lots of spice and I added the juice of one lime to the pot at the end. I also cut the noodles into thirds before I boiled them to make the soup a bit easier to eat. Thanks for posting this recipe. This will go into my regular rotation of soup recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut-Curry Noodle Soup

    Serving Size: 1 (712 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1019.2
    Calories from Fat 593
    Total Fat 65.9 g
    Saturated Fat 26.0 g
    Cholesterol 53.3 mg
    Sodium 1661.3 mg
    Total Carbohydrate 77.5 g
    Dietary Fiber 5.2 g
    Sugars 13.9 g
    Protein 34.9 g

    The following items or measurements are not included:

    Thai red curry paste

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