Best 12 Curried Chicken Coconut Noodle Soup Recipes

COCONUT CURRY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
• Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
• Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

COCONUT CURRY CHICKEN SOUP

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
• Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
• Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

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.

CURRIED COCONUT VEGETABLE NOODLE SOUP

Steps:

• For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
• For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
• For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
• Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

CURRY NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
• Add the red curry paste and cook another 2-3 minutes.
• Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
• Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
• Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
• Stir in the lime juice and add salt to taste.
• Garnish with cilantro and serve immediately.
• Enjoy!

CEYLON CHICKEN CURRY NOODLE SOUP

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.

CURRIED CHICKEN-COCONUT SOUP

Steps:

• Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
• Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
• *Available at Asian markets and in the produce section of some supermarkets.

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.

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)

Steps:

• 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.

COCONUT-CURRY NOODLE SOUP

Steps:

• Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
• Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
• Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.