Curried Chicken Noodle Soup

October 6, 2009


Author Notes: I made this once to satisfy a cold-induced need for chicken noodle soup. Subtle spice and wonderful flavor made this so much better than the boring stuff I normally eat when sick. The ingredient list is a bit on the lengthy side - but it's full of great flavors: spice, warmth, freshness, and acidity.Erin McDowell

Makes: about 2 quarts

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 1/2 cup cilantro, roughly chopped
  • 2 cloves garlic, minced
  • 1 (14 oz) can coconut milk
  • 5-6 cups homemade chicken stock
  • 2 tablespoons red curry paste
  • zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1 jalapeno, seeded, minced
  • 1 tablespoon ginger, minced
  • 2 scallions, very thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 cup corn kernels
  • 1 1/2 cups shredded chicken
  • large handful soba noodles, cooked
  • scallions, thinly sliced for garnish
  • jalapenos, thinly sliced for garnish
  • cilantro, roughly chopped for garnish
  • avocado, thinly sliced, for garnish
  • lime wedges, for garnish
In This Recipe

Directions

  1. In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest, and juice.
  2. In a saute pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.
  3. Stir in the cooked noodles (you can also cook the noodles in the broth, I just happened to have some soba noodles at home already cooked when I made this soup). Ladle into bowls and top with tons of garnishes.

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Soup|Vegetable|Chicken|Cilantro|Lime|Milk/Cream|Noodle|Shallot|Serves a Crowd|One-Pot Wonders|Fall|Spring

Reviews (8) Questions (0)

8 Reviews

Laura October 14, 2014
This was excellent! I was in the mood for a clear broth, so I left out the coconut milk, and it was delicious. I also threw in some carrots and found that I liked their crunch even more than the bell peppers. A great change from regular chicken noodle.
 
Bevi February 27, 2013
My daughter has made this soup several times and loves it. I will have to give it a try!
 
ChefFace February 15, 2013
This soup was phenomenal. Made it last night, both my roomie and my boyfriend are sick, and I had time to get everythign simmering and ready in 45 minutes after work before a workout class, so delicious and even better today for lunch! Thank you thank you! :)
 
vivavo February 8, 2013
This soup is worth the large amount of prep work. It tastes good and it's just pretty. My version here: http://www.thingsimadetoday.com/2012/10/14/chicken-curry-soup/
 
MDD January 6, 2013
This soup is awesome. It was very easy to make and goes very fast once you are finished chopping everything. I will definitely make it again.
 
DeirdreMS January 26, 2012
This was fantastic! Easy to make and such a great variation on the chicken soup theme. Thank you very much.
 
Merrill S. October 7, 2009
This looks and sounds absolutely delicious.
 
Author Comment
Erin M. October 7, 2009
awwww shucks! Thanks, Merrill!