Hello friends! How are things in your corner of the world? Things here are finally getting back to normal since I contracted a man cold. You know the kind. It was awful and is taking forever to go away. But I’m feeling almost normal again so back to business it is. Just in time for frigid temperatures. I couldn’t have a cold when it’s like the arctic outside, noooooo I had to have a cold when we had a freak streak of summer temperatures here. Summer in January? What is going on? Anyway, I’m back at it, and back in the kitchen. I missed feeling normal!
I thought this Coconut Curry Noodle soup recipe would be a perfect recipe to share with you right now. Winter means soups right? And this soup is a great one for fighting cold & flu bugs too…chicken broth and ginger…2 germ fighting ingredients. But never mind that, this soup is just plain delicious.
I have been wanting to share this soup recipe with you for ages now, but I had to make sure it was just perfect before I posted it. So after numerous delicious attempts (tough job but someone has to do it), I think this is it. Coconut Curry Noodle Soup perfection. I think the addition of the lemongrass is what makes this soup…oh and the 2 cans of coconut milk. Are you craving it yet? A creamy, spicy, slurpy, delicious noodle soup…mmmmmm
This soup has all the flavours of Thai food…coconut, green curry, ginger, lemongrass…oh my. I could eat it for days.
Don’t be intimidated by the list of ingredients, because this soup is very easy to make. All it takes is a little prep beforehand, then putting it all together is a cinch. It’s simple enought to make that you can have it ready in 1 hour. Or if you really want to be prepared, you can prep all the veggies in the morning, buy a roasted chicken from the grocery store and throw it all together at dinner time. Your family will thank you!
So let’s eat mmmmkay?
Coconut Curry Noodle Soup
- 1/4 cup green curry paste
- 2 tsp vegetable oil
- 1 L chicken broth
- 2 tbsp minced ginger 3 if you like it spicy
- 1 inch lemongrass stalk cut into 2 chunks
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 oz cans coconut milk 14 cans
- 2 carrots sliced thinly
- 1 onion sliced thinly
- 1/2 red pepper sliced thinly
- 1 cup snap peas
- 2 cups shredded cooked chicken breast I buy rotisserie chicken from the grocery store
- 3 green onions sliced
- slices fresh cilantro and of lime for garnish
- package of rice noodles
In a large soup pot, heat up the vegetable oil over medium heat, then stir in the green curry paste. Stir the curry paste for about 2 minutes, until it is fragrant and lightly sizzling.
Whisk in the chicken stock, fish sauce and brown sugar.
Add the minced ginger and chopped lemongrass and bring the broth to a light boil.
Whisk in the coconut milk and simmer for 5 minutes.
In the meantime, boil the rice noodles according to package directions. When they are cooked, drain, and rinse under cold water. Set aside.
While the noodles are cooking, add the chicken, sliced carrots, onions and red peppers to the broth. Simmer for 2 - 3 minutes or until the vegetables are lightly cooked.
Add the snap peas.
Divide the noodles between serving bowls, spoon the soup over the noodles.
Serve with a garnish of green onions and cilantro and slices of limes.
Recipe Notes** Take out the lemongrass before serving.
Adapted from Taste at Home
Have a delicious day!