CEYLON CHICKEN CURRY NOODLE SOUP
This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri
Provided by Taste of Home
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 21
Steps:
- Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.
Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
SPICY LEMONGRASS CHICKEN NOODLE SOUP
I love this recipe during the cold months of the year. It evolved from a recipe torn out of a magazine and it changes a little bit every time I make it.
Provided by GourmetGradStudent
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep all ingredients. This comes together quickly so it is nice to be fully prepped.
- Heat oil in medium sized pot over medium-high heat.
- Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!).
- Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor.
- Add the chicken stock and water and bring to a boil.
- Add the noodles and cook for 5 minutes or until chicken is cooked through.
- Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper.
- Let stand for a few minutes then discard lemon grass.
- Serve with siracha, lime wedges, and oyster sauce.
Nutrition Facts : Calories 313.6, Fat 11.7, SaturatedFat 2.9, Cholesterol 53.2, Sodium 364.9, Carbohydrate 27.4, Fiber 1.2, Sugar 3.7, Protein 23.6
CURRIED LEMONGRASS CHICKEN NOODLE SOUP
It is a quick tasty meal that my wife and guests love. If any is leftover, it can be thickened with cornstarch and served over rice.
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
- Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
- Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.
Nutrition Facts : Calories 624 calories, Carbohydrate 101.8 g, Cholesterol 29 mg, Fat 16.7 g, Fiber 1.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1227.4 mg, Sugar 34.6 g
CURRIED CHICKEN COCONUT NOODLE SOUP
There is a fabulous Vietnamese bistro about half an hour from our home. Although this soup isn't as good as theirs, it's still delicious!! This recipe is from Epicurious.
Provided by Pinay0618
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
- While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
- Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.
Nutrition Facts : Calories 315.1, Fat 12, SaturatedFat 2.6, Cholesterol 62.9, Sodium 1829.3, Carbohydrate 32.5, Fiber 2.9, Sugar 2.1, Protein 19.6
CURRIED CHICKEN COCONUT NOODLE SOUP
Steps:
- In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
- While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
- Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.
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