Chicken Curry Soup with Rice Noodles

Asian cuisine is incredibly diverse, with dishes that can be prepared in a thousand and one ways – and all of them are excellent. This time, we offer you a great recipe for curry soup with chicken and rice noodles.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Meat, chicken, thighs

  • pieces Salt, table

  • pieces Onion, raw

  • 2 piece Carrot, fresh

  • 3 pods Garlic, fresh

  • pieces Ginger, fresh

  • 2 spoons Spices, curry powder

  • 1 can Coconut milk

  • 600 ml Soup base, chicken, cube

  • 4 pieces Cabbage, Chinese (pak-choi), fresh

  • 200 g Pasta, thin rice noodles

  • pieces Onion, raw

  • pieces Oil, sesame

  • 2 piece Lime, fresh

Steps

  1. Cut the meat into bite-sized pieces and season with salt, pepper, ginger, and garlic.

  2. In a larger pot (we recommend one with a thick bottom), heat a tablespoon of oil and sear the chicken on all sides until golden brown. Remove the cooked meat from the pot and set aside. Repeat if necessary.

  3. Add the chopped onion and carrot to the pot. Sauté until the onion becomes translucent, then add the grated ginger (to taste) and minced garlic. Sauté and then add the curry paste and 2 tablespoons of coconut milk. Mix well and simmer on medium heat for a minute.

  4. Return the cooked chicken to the pot, pour in the remaining coconut milk, and add chicken broth. Bring to a boil, then simmer on low heat for another half hour.

  5. Meanwhile, bring a pot of salted water to a boil. Once boiling, add the halved pak choi and blanch for a minute until wilted. Once the stem softens, remove it from the water and immediately transfer it to a bowl of ice-cold water to cool.

  6. In the same water, add the instant rice noodles, turn off the heat, and let the noodles soak in the hot water for 3 minutes. Then drain and rinse under cold water to cool.

  7. Now assemble your bowl – add a portion of noodles, pour in the hot curry soup, add the pak choi, sliced red onion, and a lime wedge. Drizzle with sesame oil and serve hot.

Nutrition Information (Per 100g)

  • Calories: 108.63 kcal
  • Fat: 3.68 g
    • Saturated Fat: 0.95 g
  • Carbohydrates: 13.48 g
    • Sugars: 0.77 g
  • Protein: 4.63 g
  • Fiber: 1.01 g