thai curry chicken noodle soup
Delicious
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- CURRY PASTE
- 3 large dried guajillio chilies stemmed and seeded
- 8 cloves garlic
- 1 milliliter shallot chopped
- 1 - inch piece of ginger
- 1/4 cup fresh cilantro stems
- 2 teaspoons each ground coriander, turmeric and curry powder
- SOUP
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken thighs cut into strips
- - salt
- 4 cups chicken broth
- 1 tablespoon rice vinegar
- 1/2 cup brown sugar
- 8 ounces soba, udon or any chinese noodles cooked according to package directions
- GARNISH
- - fresh cilantro chopped
- 4 - scallions chopped
How To Make thai curry chicken noodle soup
-
Step 1Place the chiles in boiling water and let them sit covered for 30 minutes. Remove from the liquid reserving the liquid and place all paste ingredients in food processor. Add 1/4 cup of the reserved liquid. Process until smooth.
-
Step 2In a large pot heat oil over med high heat. Add the curry paste and cook 5 minutes stirring constantly. Add the broth and bring to a boil. Season the chicken with some salt and add the chicken, vinegar and brown sugar to the pot. Reduce to a simmer and simmer for 15 minutes. Add the cooked noodles. Cook 5 minutes.
-
Step 3Serve garnished with cilantro and green onions.
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