Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, curry chicken noodle soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Curry Chicken Noodle Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Curry Chicken Noodle Soup is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Curry Chicken Noodle Soup:
- Take For the chicken
- Prepare 680 g boneless chicken breast, cubed
- Prepare 2 tablespoons olive oil
- Prepare 1 tablespoon lemon juice
- Make ready 1 tablespoon chicken spice
- Take to taste Salt
- Get to taste Pepper
- Get For the soup
- Prepare Chicken, cooked
- Prepare 1 tablespoon coconut oil
- Make ready 1 onion, sliced thinly
- Prepare 1 tablespoon fresh ginger, grated
- Make ready 2 teaspoons garlic, crushed
- Get 2 tablespoons masala mix
- Take 6 cups boiling water
- Get 1 chicken stock cube
- Prepare 2 carrots, sliced thinly
- Get 1 red pepper, sliced thinly
- Make ready 400 milliliter coconut cream
- Prepare 230 g rice noodles
- Prepare to taste Salt
- Get to taste Pepper
- Get For the garnish
- Take Carmelised onion squares from Woolworths
- Prepare leaf Micro crimson
- Take 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’s going to wrap this up with this special food curry chicken noodle soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
