Curry Chicken Noodle Soup

Ingredients

• Sesame oil

  Salad or cooking

  1 ½ tbsp or 20g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  6 cloves, minced or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Carrots

  Raw

  2 large or 144g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry powder

  Spices

  1 tbsp or 6g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  15 oz or 425g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Sauce, hot chile, sriracha

  1 ½ tsp or 8g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Lemongrass

  Freshdirect

  ¼ cup chopped raw or 17g

• Bok Choy

  1/2 head raw - Whole Foods Market

  1 head raw or 840g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Rice noodles

  Dry

  8 oz or 227g

• Cilantro

  Asian Items - Melissa's

  ½ cup or 8g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don't need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to a plate and set aside.
2. In the same pot, add the remaining 1/2 tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
3. After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so; add them to the pot along with the shredded chicken, bok choy and fish sauce and simmer for 10 more minutes or until rice noodles are nice and tender.
4. Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile and a fresh squeeze of lime.
5. Recipe by: Monique Volz of AmbitiousKitchen.com (source: https://www.ambitiouskitchen.com/curry-chicken-noodle-soup/?utm_source=whisk&utm_medium=webapp&utm_campaign=curry_chicken_noodle_soup)

Similar Foods

• Chicken Curry Soup
• Chicken noodle soup
• Chicken No-Noodle Soup
• Creamy Chicken Noodle Soup
• Asian Inspired Chicken Noodle Soup
• Quick and Easy Chicken Noodle Soup