Curried Chicken Noodle Soup

By Erin McDowell
October 6, 2009
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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

  • 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
  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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