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thai curry chicken noodle soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious

yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For thai curry chicken noodle soup

  • CURRY PASTE
  • 3 lg
    dried guajillio chilies stemmed and seeded
  • 8 clove
    garlic
  • 1 ml
    shallot chopped
  • 1
    inch piece of ginger
  • 1/4 c
    fresh cilantro stems
  • 2 tsp
    each ground coriander, turmeric and curry powder
  • SOUP
  • 1 Tbsp
    canola oil
  • 1 lb
    boneless skinless chicken thighs cut into strips
  • salt
  • 4 c
    chicken broth
  • 1 Tbsp
    rice vinegar
  • 1/2 c
    brown sugar
  • 8 oz
    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

  • 1
    Place 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.
  • 2
    In 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.
  • 3
    Serve garnished with cilantro and green onions.
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