Thai Curry Chicken Noodle Soup Recipes
THAI CHICKEN NOODLE SOUP
A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
- Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
- Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 13.2 g, Sodium 1681.1 mg, Sugar 2.9 g
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
THAI CHICKEN NOODLE SOUP
Wonderful way to use up that leftover chicken! Found this on A Taste of Thai web site and am posting as per requested. Update: 12/01/2009 made this yesterday and it definitely needs the red curry paste and as one reviewer said some lime juice and cilantro are a must. ;)
Provided by Manami
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In soup pot, heat vegetable oil.
- Sauté onion and Red Curry Paste until onion is almost soft.
- Add mushrooms. Sauté 3-4 minutes longer.
- Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
- Bring to a boil.
- Reduce heat. Simmer 5 minutes.
- Just before serving, add rice noodles, stirring together well.
- Simmer for 4 minutes.
- Serve immediately, garnished with cilantro.
Nutrition Facts : Calories 348.3, Fat 10.7, SaturatedFat 2.6, Cholesterol 70, Sodium 1153.5, Carbohydrate 28.7, Fiber 2.9, Sugar 7.3, Protein 32.9
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