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Chicken Noodle Soup – Curry Mee

February 26, 2016 by Emily Brees 4 Comments - This post may contain affiliate links.

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This Chicken Noodle Soup has a broth rich with spices and creamy coconut milk. Ladled over a nest of noodles and topped with caramelized shallots – it sounds complex, but it’s definitely not.

Curry Mee Noodle Soup - two bowls

Everyone loves a simple chicken noodle soup. This is not that soup.

It’s slurp-worthy.

Full of rich and complex flavors that you won’t expect with every bite. The caramelized shallots on top are crispy bits of umami goodness.

Asian Chicken Noodle Soup in bowl

 

 

How to Make Curry Mee – Chicken Noodle Soup

When I first saw this Curry Mee Noodle Soup recipe in the New York Times I just knew it was going to be fantastic. I could barely wait to share it with my husband when he came home from work and to this day he asks to make it constantly. The recipe calls for lots of spices and flavors, but the instructions are very simple.

Here’s the basics on how to make this soup:

  1. Sauté onions, ginger, lemongrass, garlic, chili and spices.
  2. Add chicken and cook chicken and more spices.
  3. Add coconut milk, broth, and boil until chicken is cooked.
  4. Cook noodles in a separate pot.
  5. Combine soup and noodles, then top with cilantro and fried shallots.

There are some key ingredients that might not typically be in your refrigerator – like lemongrass and fresh ginger.

Luckily, lemongrass is easy to find now in refrigerated tubes at most grocery stores. It lasts for quite a long time, so it’s something that can be in stocked at your home.

Fresh ginger is an ingredient that is easily stored in the freezer. Here’s how to freeze fresh ginger.

How to Freeze Fresh Ginger

  1. Buy fresh ginger knobs.
  2. Peel the skin.
  3. Cut into 1 -2 inch pieces.
  4. Freeze until ready to use.
  5. Frozen ginger grates and chops very easily. 
Option #2: Not in the mood for soup?
This recipe can be made as a basic curry sauce served over rice or potatoes by omitting the broth and slowly simmering down the liquid just a bit. Since it’s more concentrated, I put 1 Tbs less curry powder and only 1 tsp of garlic chili paste (unless you like it spicy).

PIN IT!

I’d recommend adding this Chicken Noodle Recipe to your shopping list. You’ll impress yourself with your mad soup skills.

5 from 2 votes
chicken noodle soup
Print
Chicken Noodle Soup - Curry Mee
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Our favorite spin on chicken noodle soup. Restaurant quality flavors made at home.

Course: Soup
Cuisine: Asian
Keyword: chicken noodle soup
Servings: 6
Calories: 415 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion minced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemon grass I use the squeeze tubes found in the produce section
  • 3 medium cloves garlic minced
  • 1- 2 teaspoons depending on preferred heat, Vietnamese Chili Garlic Sauce, more for serving
  • ¾ pound chicken breast cut into bite-size pieces (vegetarian option - use portabella mushrooms)
  • 3 tablespoons curry powder
  • ½ teaspoon paprika
  • 1 can 14 ounces unsweetened coconut milk
  • 4 cups chicken or vegetable stock
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 9 ounces Asian noodles udon, soba, or vermicelli will work
  • Salt to taste
  • 3 tablespoons chopped cilantro
  • 2 scallions cut into thin rings
  • 2 shallots thinly sliced and deep fried in vegetable oil until brown (optional)
  • 2 limes quartered for serving (the limes make the soup - don't do without them!)
Instructions
  1. In a medium pot, heat oil over medium heat.
  2. Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
  3. Add garlic and chili paste, stir until fragrant - about 1 minute.
  4. Turn the heat up to medium high and add the chicken. Saute for 1 minute.
  5. Add curry powder and paprika and stir to coat the chicken (or mushrooms).
  6. Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.
  7. While the chicken cooks, start the noodles following the package instructions. Rinse, drain and set aside.
  8. Taste the broth and adjust seasonings with salt.
  9. Divide noodles into large soup bowls. (store noodles separately for leftovers)
  10. When ready to serve, ladle hot broth over noodles.
  11. Top with cilantro, scallions and fried shallots.
  12. Serve with a squeeze of lime and additional chili paste.
Notes

adapted from an original recipe found on http://cooking.nytimes.com/
*The original recipe notes that the base can be thickened by adding a few boiled potatoes.

Nutrition Facts
Chicken Noodle Soup - Curry Mee
Amount Per Serving (1 g)
Calories 415
* Percent Daily Values are based on a 2000 calorie diet.

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Noodle Soup with shallots and green onions
Noodle Soup with shallots and green onions

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Reader Interactions

Comments

  1. April R. Williams

    May 19, 2016 at 7:48 pm

    I am thankful that I found your posting since this will be a big help for me. Since, I am likely to cook a Chicken Noodle Soup next day. Thanks for this post! I will bookmark your site now to come across again your post.

    Reply
  2. Samara

    May 24, 2016 at 1:56 am

    Chicken Noodle Soup is just one of my cousin’s favorite foods. I am going to ought to try this one out. It seems great for a cold day!

    Reply
  3. Nancy Rae

    February 1, 2018 at 3:18 pm

    This is my families new favorite soup for the cold weather we are having. Warms us, fills us and is so very satisfying. A burst of interesting flavors. Not your typical chicken noodle soup! Easy to prepare.

    Reply
    • Emily

      February 1, 2018 at 3:23 pm

      Thanks Nancy!

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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