Ten Minute Coconut Curry Chicken Noodle Soup



This Ten Minute Coconut Curry Chicken Noodle Soup is absolutely my new favorite treat. Kelly and I went on a girls date for Thai food before she left this summer. Ordinarily I am not especially partial to Thai food, and the main course this time was no exception, however, my soup was divine. I even picked up the bowl to slurp the last drops when no one was looking. So, this is my exceptionally simplistic version of the soup. And I have to say, I am truly in love with this recipe. I hope you will be too!


Ten Minute Coconut Curry Chicken Noodle Soup




 

Ten Minute Coconut Curry Chicken Noodle Soup Ingredients:

Ten Minute Coconut Curry Chicken Noodle Soup Directions:
  1. Brown chicken breast in a large skillet with the sesame oil. Add stir fry vegetables and powdered curry, then cook over medium heat for an additional 2 - 3 minutes.
  2. Pour in coconut milk and mix well. Add chicken stock and bring to a low boil while stirring.
  3. Add ramen noodles, reduce heat and cover for 3-4 minutes or until noodles are tender.
  4. Enjoy!
Approximate servings: 4

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7 comments:

  1. Oh this looks so good! I love recipes with coconut milk. I'm a wimp when it comes to curry though. I just may have to try this though.

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  2. This soup is awesome - easy, quick and really good. My husband thought it was great too! I actually added a bit more curry - a level teaspoon and it was perfect. Thanks for sharing this yummy soup!

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  3. Ya, definitely needs more curry. And I always use low-sodium chicken broth, so extra salt is definitely needed. Otherwise, it's totally bland. For an extra kick, I added garlic-chili sauce (a staple in eastern dishes). It added some much needed warmth.

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  4. @anon - i'm sorry you were disappointed. i suspect the flavor profiles differ greatly depending on what type/brand of curry you use. also, this supposed to be a very mild soup - no kick intended. :-) i'm glad you were able to bring it up to your taste preferences with the salt and chili sauce!

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  5. I think I could simplify this even more... just add a bit of coconut milk and curry powder to chicken flavored ramen soup... sounds like a cheap college week night meal! with some sriracha.. yummmm

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  6. I put in 2 TB of hot madras curry powder & added salt. I also dumped in some Sriracha sauce because I like the kick. It was pretty tasty!

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  7. To make a more flavourful Thai version of this dish, I like to replace the curry powder with thai curry paste (red, green, yellow, tom yum - any will do). I find egg noodles or thick/flat rice noodles are also good (and healthier?) substitutes for ramen noodles. It's better garnished with some fish sauce, chilli flakes, sugar and maybe coriander.

    Lovely picture by the way!

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I eat up comments!!! Nom nom nom.

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