Best Curry Noodle Soup Recipe By Tasty Recipes

15-MINUTE COCONUT CURRY NOODLE SOUP

15-Minute Coconut Curry Noodle Soup image

This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!

Provided by Sarah

Time 15m

Number Of Ingredients 11

Ingredients

2 tablespoons oil
3 garlic cloves ((chopped))
1 tablespoon fresh ginger ((grated))
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs ((225g, sliced))
4 cups chicken broth ((950 ml))
1 cup water ((235 ml))
2 tablespoons fish sauce
2/3 cup coconut milk ((160 ml))
6 oz. dried rice vermicelli noodles ((170g))
lime wedges, sliced red onion, red chilis, cilantro, scallions ((to garnish))

Steps:

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEGGIE THAI CURRY SOUP

Veggie Thai Curry Soup image

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta
1 tablespoon sesame oil
2 tablespoons red curry paste
1 cup light coconut milk
1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce or fish sauce
1 package (14 ounces) firm tofu, drained and cubed
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1 can (5 ounces) bamboo shoots, drained
1-1/2 cups sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Steps:

Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.

Nutrition Facts : Calories 289 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 772mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CEYLON CHICKEN CURRY NOODLE SOUP

Ceylon Chicken Curry Noodle Soup image

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 21

Ingredients

6 ounces uncooked wide rice noodles
2 tablespoons ghee or olive oil, divided
1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 tablespoons minced fresh gingerroot
1 lemongrass stalk
1 whole star anise
1 tablespoon curry powder
2 teaspoons ground turmeric
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 anchovy fillets, minced, optional
2 tablespoons white wine vinegar
1 carton (32 ounces) chicken broth
1 can (13.66 ounces) coconut milk
2 tablespoons jaggery or dark brown sugar
1-1/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.