Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)
photo by IngridH
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 whole chicken (rinsed well & cut in usual pieces)
- 2 (14 ounce) cans coconut milk
- 1⁄4 - 1⁄2 cup Thai curry paste (may use red or green, may sub curry powder as needed)
- 4 carrots (scraped or peeled & cut in 1/4 inch coins)
- 4 white onions (coarsely cut in bite-size pieces)
- 4 ounces snow peas (optional add to soup)
- 8 ounces rice noodles
- 1⁄4 cup cilantro (coarsely chopped for garnish, may use chopped parsley or sliced green onion)
- soy sauce (optional add at table)
directions
- Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
- Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
- While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
- When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
- When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
- Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
- Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
- Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
- While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
- If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
- Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.
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Reviews
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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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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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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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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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Tweaks
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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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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.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)