Curried chicken coconut noodle soup recipe

Catherine Fulvio
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Curried chicken coconut noodle soup recipe

This recipe is from our Vietnamese class in Ballyknocken Cookery School and has become a firm favourite in the Fulvio household. It is so hearty and a wonderful quick supper when all the children want to do is escape the dinner table. 

At a glance
  • Cuisine Thai
  • Recipe Type Soup
  • Difficulty Easy
  • Preparation time 10 mins
  • Cooking time 25 mins
  • Serves 4 people
Ingredients
  • 1 cup vegetable oil
  • 1 large garlic clove, minced
  • 2 tbsp curry powder
  • 1 l (1.8pints) chicken stock
  • 1 x 400ml tin of unsweetened coconut milk
  • 100 ml (3.5fl oz) water
  • 6 thin slices of fresh ginger
  • 1 stalk of lemongrass, the woody top section discarded and the remainder minced
  • 0.5 tsp whole black peppercorns
  • 2 chicken breasts
  • 130 g (4.6oz) medium Asian egg noodles
  • 3 tbsp lime juice (about 1 1/2 limes)
  • 3 tbsp Thai fish sauce (nam pla)
  • 1 sprig of fresh coriander, chopped

Step-by-step

  1. Heat a saucepan over a moderately low heat. Add some oil and the garlic and stir for 1 minute, until it's fragrant. Add the curry powder and cook for 30 seconds.
  2. Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it's cooked through.
  3. Transfer the chicken to a plate. Using two forks, shred the chicken and stir it back into the broth.
  4. Add the noodles to the soup, stir to soften and simmer for about 3 minutes, taking care not to overcook.
  5. Add the lime juice and the Thai fish sauce. Taste for seasoning, adding more Thai fish sauce or lime juice as required.
  6. Using a tongs, divide the noodles among the bowls and ladle the soup over them. Sprinkle with coriander and serve.

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