SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Provided by Mai Pham
Categories Soup/Stew Chicken High Fiber Curry Sweet Potato/Yam Winter Noodle Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
- Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
- Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
- *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.
SPICY CURRY-COCONUT CHICKEN NOODLE SOUP
Next time you feel a cold coming on, reach for your spice cabinet and your fridge's produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. This Thai interpretation of a comfort food classic gets its kick from yellow curry paste and extra-hot red jalapenos.
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
- Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
- Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.
SPICY CHICKEN CURRY SOUP
This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.
Provided by Alissa Doe-Klinger
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
- Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
Nutrition Facts : Calories 603.8 calories, Carbohydrate 14.3 g, Cholesterol 61.6 mg, Fat 56 g, Fiber 4 g, Protein 30.9 g, SaturatedFat 39.4 g, Sodium 918.5 mg, Sugar 2.1 g
SPICY CURRY NOODLE SOUP WITH CHICKEN & SWEET POTATO
Purchased Curry Paste Thai curry paste consists of a base of chiles, garlic, salt, lemongrass, galangal, shallots, and shrimp paste, though other ingredients are often added. It's available in yellow, green, and red varieties. Traditionally, curry paste is made by pounding the ingredients together in a mortar. Used in long-cooked Asian curries and stews, it adds a quick hit of flavor to stir-fries and soups.
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- •Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.DO AHEAD Can be made 1 day ahead.Refrigerate until cold,then cover and keep chilled. •Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds.Using strainer, remove peas from pot; rinse under cold water to cool.Place peas in medium bowl.Bring water in same pot back to boil.Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool.Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes.Drain; rinse under cold water to cool.Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead.Let stand at room temperature.•Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes.Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long.Divide noodles among bowls. Divide snow peas and hot soup among bowls.Scatter red onion, green onions,cilantro, and chiles over soup. Garnish with lime wedges and serve
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