Hello, I’m Laura. Today, I will show you a way to make curry chicken noodle soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Curry Chicken Noodle Soup Recipe
Curry Chicken Noodle Soup is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Curry Chicken Noodle Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Curry Chicken Noodle Soup:
- Get For the chicken
- Take boneless chicken breast, cubed
- Get olive oil
- Take lemon juice
- Get chicken spice
- Take Salt
- Get Pepper
- Make ready For the soup
- Prepare Chicken, cooked
- Make ready coconut oil
- Make ready onion, sliced thinly
- Make ready fresh ginger, grated
- Make ready garlic, crushed
- Make ready masala mix
- Get boiling water
- Make ready chicken stock cube
- Prepare carrots, sliced thinly
- Get red pepper, sliced thinly
- Take coconut cream
- Take rice noodles
- Prepare Salt
- Prepare Pepper
- Get For the garnish
- Take Carmelised onion squares from Woolworths
- Take Micro crimson
- Make ready Sumac spice
Instructions to make Curry Chicken Noodle Soup:
- For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides.
- Add spices and lemon juice, sauté until cooked through. Set aside.
- For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally.
- Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved.
- Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked.
- In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking.
- Strain the noodles and add to the soup, season to taste, and serve.
- Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!
So that is going to wrap this up for this special dish curry chicken noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
