Some cosmetic changes in preparation for larger site changes in the works.
REC: Coconut Curry Chicken Noodle Soup (Curry Mee)
Joined: Dec 10, 2005
Posted to Thread #13334 at 3:59 am on Jan 8, 2009
Coconut Curry Chicken Noodle Soup (Curry Mee)
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
¾ 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
½ teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
½ cup half-and-half
4 cups chicken stock
¼ 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.
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.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
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.
Link: Coconut Curry Chicken Noodle Soup (Curry Mee)
Other messages in this thread:
- 13334. From today's New York Times - 2 Asian chicken noodle soups for what ails you. [LINK] - RuthAB - 3:55am on 01/08/09 (8)
- REC: Coconut Curry Chicken Noodle Soup (Curry Mee) [LINK] [IMAGE] - RuthAB - 3:59am on 01/08/09
- Yum Ruth! I am making this for me tonight, since no on else likes - Dawn_MO - 3:19pm on 01/08/09
- I am eating this as I type and it is absolutely delicious! No one - Dawn_MO - 11:38pm on 01/08/09
- My pleasure, Dawn. I'm glad to hear it is as good as it "reads". I love foods with Asian flavour ... - RuthAB - 4:11am on 01/09/09
- I just ate some for breakfast and it is so good! - Dawn_MO - 3:44pm on 01/09/09
- Indonesian Penicillin - REC: Indonesian Chicken Soup With Noodles and Aromatics (Soto Ayam) [LINK] [IMAGE] - RuthAB - 4:03am on 01/08/09
- Oh my, these look wonderful! Nice to see you again Ruth! Please hang around again!! [NT] - Sandy_in_Philly - 4:37am on 01/08/09
- It's nice to be amongst you again! I really miss this place when I can't visit as often as I'd like. [NT] - RuthAB - 4:16am on 01/09/09