Thai Curry Chicken Noodle Soup

Name: Thai Curry Chicken Noodle Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Thai, Asian
Ingredients: 237 milliliters unsweetened almond milk; 1 liters chicken broth; 1 Tbsp grapeseed or coconut oil; 2 teaspoons madras curry powder; 2 Tbsps fish sauce; 118 milliliters coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish; 2 garlic cloves, minced; 118 milliliters julienne green onions, white and light green; 1 teaspoons ground coriander; 1 teaspoons ground turmeric; 237 milliliters light coconut milk; 2 Tbsps fresh lime juice; 8 lime wedges; 2 Tbsps palm sugar; 118 milliliters coarsely chopped toasted peanuts; 2 teaspoons red curry paste; 163 grams package pad Thai noodles or wide rice noodles; 59 milliliters thinly sliced shallots; 454 grams boneless skinless chicken breast; 227 grams snow peas, trimmed and cut crosswise in half; 710 milliliters fresh spinach leaves, torn in 1/2; 4 Thai red chiles, seeded and chopped; 2 liters water

Need a dairy free main course? Thai Curry Chicken Noodle Soup could be a great recipe to try. One serving contains 297 calories, 18g of protein, and 11g of fat. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of water, garlic cloves, coconut oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. 43 people found this recipe to be flavorful and satisfying. It is a pretty expensive recipe for fans of Asian food. Autumn will be even more special with this recipe.

Instructions

Bring 4 cups of the water to a boil in a large sauce pot over medium heat.

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Sauce

Water

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Pot

Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes.

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Chicken Breast

Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.

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Whole Chicken

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Cutting Board

Bowl

Pot

Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat.

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Sauce

Water

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Pot

Add peas and cook for 30 seconds.

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Peas

Remove peas from pot with a slotted spoon and divide them between the serving bowls.

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Peas

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Slotted Spoon

Bowl

Pot

Add the noodles to the pot and cook for 6 minutes.

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Pasta

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Pot

Drain and add noodles to the peas in the serving bowls.

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Pasta

Peas

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Bowl

Heat the grapeseed oil in a large sauce pot over medium-high heat.

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Grape Seed Oil

Sauce

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Pot

Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute.

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Madras Curry Powder

Curry Paste

Coriander

Shallot

Turmeric

Garlic

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Pot

Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes.

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Light Coconut Milk

Chicken Broth

Almond Milk

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Pot

Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.

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Shredded Chicken

Spinach

Green Onions

Fish Sauce

Lime Juice

Palm Sugar

Cilantro

Whole Chicken

Pasta

Chili Pepper

Peas

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Bowl

Ladle

Top with chopped peanuts a lime wedge.

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Lime Wedge

Peanuts

Garnish with a sprig of cilantro and serve.

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Cilantro

Bon apetit!

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.