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SUNDAY SLOW SOUPERS #19 - COCONUT CURRY CHICKEN NOODLE SOUP

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This week's soup was brought to us by Marta of Postcards From the Trail.
Her choice was a delicious-sounding Coconut Curry Chicken Noodle Soup.

I loved this soup. It is definately restaurant quality. Great spicy flavor. I used chicken only when I made it, but had quite a bit left over, especially the broth, and the next night I added shrimp to it. Wonderful.

Coconut Curry Chicken Noodle Soup (Curry Mee)
Time: 45 minutes

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.

1. Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

2. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

3. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Yield: 4 main-course servings.

Note: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.

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Comments (8)

Marcia:

Im going to use your suggestion and add shrimp to our leftover broth for another meal - this was fun to make.

Marcia-I loved the soup the first time, but even more the second day. Adding shrimp to it is wonderful, and I think the flavors in the broth were better the second day also. Don't remember if I mentioned it, but I used rice noodles the first day, and udon the second day, so that made the soup different also.

Great shots. I agree about the taste of this soup - one of the best that we have made!

Yours looks yummy! I made it with shrimp originally and it was delicious!

Barb Cabot:

Cindy Ruth, after reading so many of the sunday soupers comments I made this yesterday. It was fun to do the shopping and I did all the chopping and prepping before so putting it together was easy. My husband said he wanted a chicken soup and I said I'm gonna surprise you with something different. We both loved it. Next time I'll use shrimp too. Thanks for the suggestion.

Barb-I'm glad you tried it. And you'll love it with shrimp also. Shopping for it was fun-asian markets always have such unusual ingredients to try out.

I agree, it's restaurant quality. I loved it!

This looks SO delicious and healthy! I can almost smell it!

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