Serves: 3-4
Prep Time: 10 min
Cook Time: 15-20 min
During cold season, we can't help but love having hot and spicy soups because they bring us so much comfort. This is one of our favorite, and easy, curry noodle soups. It's only a few ingredients, most of which are optional, and it takes just under 30 minutes to make enough for four.
Ingredients
2 tbs of oil, for frying
1 tbs ginger, minced
2-3 garlic cloves, minced
1 cup of grape tomatoes, sliced in half
2 medium carrots, peeled and cut into thin slices
1 medium red pepper
1 large lime, juiced
2-3 tbs of curry paste
⅔ cup of coconut milk
2 tbs fish sauce
2 chicken breast, boneless & skinless
1 cup of water leftover from cooking the chicken
4 cups of chicken broth
Garnish
Cilantro
1 red onion, sliced
1 bunch of dried vermicelli, per person, soak in room temp water for 10 min, rinse under cold water & strain
Process
Boil the chicken in a pot over medium heat and save the water for later.
Take the breasts and set aside to cool & shred them into bite size pieces using a fork.
In a separate large quart pot over medium heat, add oil, ginger, garlic, and curry paste.
Make sure to cook for a minute or until aromatic & the curry paste has broken up.
Throw in all the vegetables & chicken, saute for 3-5 minutes.
Add 1 cup of water from the water used to cook the chicken.
Add chicken broth, fish sauce, and coconut milk.
Season with salt (as needed), and 3 tbs of lime juice.
Cook for 15 minutes, add more liquids of your choice if you feel the curry is overpowering.
Throw in the already soaked noodles, let cook for 3-5 minutes and you are ready to serve.
Garnish with red onions, green onions, cilantro, and lime juice.
** The noodles will soak up a lot of the broth, so I always add a little more liquid, add a little less noodles and try to keep separate until the last step.