Recipe: Appetizing Curry Chicken Noodle Soup

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Curry Chicken Noodle Soup

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We hope you got benefit from reading it, now let’s go back to curry chicken noodle soup recipe. To make curry chicken noodle soup you only need 26 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Curry Chicken Noodle Soup:

  1. Prepare of For the chicken.
  2. Prepare 680 g of boneless chicken breast, cubed.
  3. Get 2 tablespoons of olive oil.
  4. Use 1 tablespoon of lemon juice.
  5. Get 1 tablespoon of chicken spice.
  6. You need to taste of Salt.
  7. You need to taste of Pepper.
  8. Prepare of For the soup.
  9. Take of Chicken, cooked.
  10. Use 1 tablespoon of coconut oil.
  11. Take 1 of onion, sliced thinly.
  12. You need 1 tablespoon of fresh ginger, grated.
  13. Prepare 2 teaspoons of garlic, crushed.
  14. Provide 2 tablespoons of masala mix.
  15. Take 6 cups of boiling water.
  16. Prepare 1 of chicken stock cube.
  17. You need 2 of carrots, sliced thinly.
  18. Get 1 of red pepper, sliced thinly.
  19. Use 400 milliliter of coconut cream.
  20. Use 230 g of rice noodles.
  21. Take to taste of Salt.
  22. Use to taste of Pepper.
  23. Get of For the garnish.
  24. Provide of Carmelised onion squares from Woolworths.
  25. You need leaf of Micro crimson.
  26. Prepare of Sumac spice.

Steps to make Curry Chicken Noodle Soup:

  1. For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides..
  2. Add spices and lemon juice, sauté until cooked through. Set aside..
  3. For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 – 5 minutes, stirring occasionally..
  4. Add masala mix and sauté for 2 – 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved..
  5. Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked..
  6. In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking..
  7. Strain the noodles and add to the soup, season to taste, and serve..
  8. Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!.

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