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Comforting Chicken Curry Noodle Soup for Cozy Nights

Comforting Chicken Curry Noodle Soup for Cozy Nights

Delight in this Comforting Chicken Curry Noodle Soup for Cozy Nights, a warming bowl of flavors that brings joy to your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pieces New Mexico Dried Chilies Soaked in hot water
  • 2 leaves Makrut Lime Leaves Alternatively lime zest
  • 2 pieces Thai Chilies Adjust for spice preference
  • 1/2 bunch Cilantro Leaves and Stems Alternatively parsley
  • 1 stalk Lemongrass Minced from a jar
  • 2 pieces Shallots Alternatively onions
  • 3 cloves Garlic Garlic powder as alternative
  • 1 tablespoon Fresh Ginger Alternatively jarred ginger
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 1 tablespoon Curry Powder
  • 1 tablespoon Fish Sauce Alternatively soy sauce for vegetarian
  • 1 teaspoon Kosher Salt Sea salt is suitable
  • 1 pound Boneless Skinless Chicken Thighs Alternatively chicken breast or tofu
  • 2 tablespoons Neutral Oil Alternatively olive or coconut oil
  • 4 cups Chicken Stock Use vegetable stock for vegetarian
  • 1 can Canned Full-Fat Coconut Milk Light coconut milk for lower fat
  • 1 tablespoon Palm Sugar or Brown Sugar Honey can be a substitute
  • 2 tablespoons Fresh Lime Juice Alternatively lemon juice
  • 8 ounces Fresh Chinese Egg Noodles Instant ramen or spaghetti as alternatives
  • 1/2 cup Sliced Shallots Alternatively fried onions
  • 2 tablespoons Chili Oil Omit for less heat
  • 1/2 cup Thai Basil Alternatively parsley
  • 1/2 cup Cilantro
  • 2 pieces Lime Wedges
  • 1/2 cup Crispy Fried Noodles Alternatively tortilla strips

Equipment

  • large pot

Method
 

  1. Soak the New Mexico Dried Chilies in hot water until softened, then remove seeds and chop.
  2. In a large pot, heat the Neutral Oil over medium heat. Add the minced Lemongrass, Shallots, and Garlic, and sauté until fragrant.
  3. Stir in the Fresh Ginger, Turmeric, Ground Coriander, and Curry Powder; cook for another minute.
  4. Add the chopped Dried Chilies, Thai Chilies, Fish Sauce, and Kosher Salt to the pot, and mix well.
  5. Add the Boneless Skinless Chicken Thighs, Chicken Stock, Canned Full-Fat Coconut Milk, and Palm Sugar. Bring to a simmer and cook until the chicken is cooked through, about 20 minutes.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Stir in the Fresh Lime Juice and Fresh Chinese Egg Noodles; cook until the noodles are tender.
  8. Serve hot, garnishing with Sliced Shallots, Chili Oil, Thai Basil, and Cilantro. Add Lime Wedges and Crispy Fried Noodles for crunch.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20g

Notes

Feel free to customize the soup by swapping proteins or adjusting spice levels. Perfect for cozy nights with friends and family.

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