Ingredients
-
1
-
2
-
1/4 - 1/2
-
4
-
4
-
4
-
8
-
1/4
-
-
-
-
-
-
-
Directions
Asian Comfort Food (Coconut-Curry Chicken Noodle Soup), Chicken is the favoured meat of choice for most Asian soups & a simple, but rich stock is key to success This curried soup combines them with coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option) To allow for health issues & pers pref(s), no salt or soy sauce is added to the soup, but soy sauce is served at the table for individual use The amt of curry paste also allows for pers pref(s) (Times do not include time for meat & stock to cool separately) – Edited to Add: This recipe owes its connection to the featured countries of ZWT-9 to the use of coconut milk which I found to be common to all the countries plus the Thai curry paste ingredient , This was good Was a Thai version of chicken noodle soup!! Made for ZWT 9!, Since Thanksgiving has just passed, used my turkey stock and turkey instead of chicken Otherwise, I followed the recipe I put in a bit more red curry paste, and loved the flavors in this soup I did add the snow peas, and they provided a bright hit of color Absolutely loved the cilantro sprinkled on top I will definitely make this delicious soup again! Thanks for sharing! Made for your win in Football tag, 2012
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Steps
|
1
Done
|
Rinse Chicken Pieces Well and Place in Bottom of Large Stockpot or Dutch Oven. Cover With Water and Simmer 45 Minutes (covered). |
|
2
Done
|
Remove Chicken to Large Bowl or Platter. Allow Both Chicken and Stock to Fully Cool. |
|
3
Done
|
While Stock and Chicken Are Cooling, Prepare Carrots and Onions as Directed and Set Aside. |
|
4
Done
|
When Stock Has Fully Cooled, Skim Any Foamy Residue or Congealed Fat from Surface of Stock and Discard. Strain Stock Through a Fine Sieve and Return to Stockpot. |
|
5
Done
|
When Chicken Has Fully Cooled, Remove and Discard Skin. Debone Chicken, Shred Chicken Meat as You Go and Return Chicken Meat to Stockpot. |
|
6
Done
|
Add 2 Cans Coconut Milk, Carrot Coins, Onion Pieces and 1/4 Cup (red or Green) Thai Curry Paste to Stockpot (or Curry Powder to Taste If Using). Stir Well to Combine Flavors. |
|
7
Done
|
Taste Soup and Adjust Heat Level - Curry Flavour According to Your Preferences With the Addition of More Curry Paste (if Using Curry Powder, You Have Already Done This in Step 6 Above). |
|
8
Done
|
Over Low Heat, Slowly Return Soup to a Simmer and Cook (uncovered) For 20 Minutes. |
|
9
Done
|
While Soup Is in Final Cooking Stage, Prepare Rice Noodles Per Package Directions, Drain Well, Rinse and Set Aside. |
|
10
Done
|
If Using Snow Peas as Optional Add, Rinse Well and Add to Simmering Soup When 1 Min of Cooking Time Remains. When Cooking Is Complete, Remove Soup from Heat Source & Serve Immediately. |
|
11
Done
|
Place Equal Amount of Rice Noodles in the Bottom of Individual Soup Bowls, Ladle Soup Over Noodles, Garnish as Desired and Serve With a Small Dish of Soy Sauce on the Table. |
