Creamy Curry Egg Noodle Soup Food

CURRY NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
• Add the red curry paste and cook another 2-3 minutes.
• Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
• Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
• Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
• Stir in the lime juice and add salt to taste.
• Garnish with cilantro and serve immediately.
• Enjoy!

CREAM OF CHICKEN NOODLE SOUP

Steps:

• Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

CHIANG MAI NOODLES (THAI CHICKEN KHAO SOI)

Steps:

• Preheat a Dutch oven or 4-quart (or larger) heavy soup pot over medium-low heat until it feels warm. Add the curry paste, oil, shallot, ginger, and dry spice seasonings - coriander, turmeric, cumin, and garam masala powder. Saute over medium-low heat for 1 minute.
• Add ½ cup coconut cream and keep sauteing over medium-low heat until you can see the oil starts surfacing to the top and is separated from the paste, about 3 minutes or longer. Stir often with a wooden spoon so that the paste won't get burnt.
• Add the chicken and gently stir to coat the curry paste over the drumsticks. Add the remaining coconut cream, water, fish sauce, sugar, and lime leaves, if using. Give it a stir then cover the pot and bring it to a gentle boil over medium heat, about 5 minutes. Then, lower the heat to simmer and cook for 30 minutes.
• In the meantime, cook the noodles in a separate pot, following the package instructions.
• Once the chicken has fallen off the bone tender, taste and start seasoning the broth further with fish sauce, sugar, and lime juice to taste. The flavor should be savory, sweet, a little spicy, and zesty sour flavor.
• To serve, you can shred the chicken or serve a whole drumstick as people do in Thailand. Add the boiled noodles to individual serving bowls with chicken and a few spoonfuls of hot broth. Garnish with fried shallots, pickled chinese mustard greens, sliced shallots, and bean sprouts, if using. Serve with extra lime wedges on the side. Serve hot.

CREAMY CHICKEN EGG NOODLE SOUP

Steps:

• Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
• Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
• Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.