Curry Noodle Soup
The ultimate comfort food, Curry Noodle Soup is creamy, spicy, and incredibly satisfying. Perfect for chilly nights, this easy recipe fills your bowl with rich flavors and tender noodles. Make it tonight for a taste of cozy perfection!
Equipment
- Large Pot
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup shallots thinly sliced
- 1 tablespoon ginger minced
- 1 tablespoon garlic paste
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 1 32-ounce carton chicken stock 4 cups
- 1 13.5-ounce can coconut milk full-fat
- 2 tablespoons soy sauce
- 1 lime
- 1.5 cups frozen peas
- 2 3-ounce packets instant ramen noodles
- 2 cups cooked chicken diced rotisserie or leftover grilled
Instructions
- Start by heating coconut oil in a large soup pot over medium heat. Once the oil is shimmering, add the shallots. Sauté for about 3 to 5 minutes or until they turn golden brown. The aroma will fill your kitchen, and you'll know you're on the right track.
- Next, add the ginger and garlic paste to the pot, stirring continuously. Sauté for a couple of minutes until fragrant, being careful not to let them burn. This creates a flavorful base for your soup.
- Once the shallots are perfectly golden, it’s time to incorporate the red curry paste and yellow curry powder. Stir for 2 to 4 minutes until the spices become aromatic. This step is critical as it builds the flavor foundation.
- Gradually pour in 1 cup of chicken stock, stirring constantly to combine it with the spices. Make sure to scrape the bottom of the pot to mix up any delicious bits that may have stuck. After that, add the remaining chicken stock and coconut milk. Stir until everything is well blended and smooth.
- Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat and let it simmer uncovered for 5 minutes. This is when all those flavors meld together beautifully.
- Add the frozen peas and soy sauce to the soup. Squeeze in the juice of half a lime and season with salt and pepper to taste. Remember, a little salt can help enhance the flavors!
- Meanwhile, prepare a large pot of water for the instant ramen noodles. Discard the seasoning packets (if any) and cook the noodles according to the package directions. You want them to be tender but not mushy.
- Once the noodles are cooked, drain them—but don’t rinse! Rinsing can wash away the starch that helps the soup stick to the noodles. Use tongs to divide the noodles equally among your serving bowls.
- Now it’s time to assemble your soup. Dice the cooked chicken and distribute it evenly amongst the bowls over the noodles.
- Finally, ladle the hot broth and peas over the noodles and chicken in each bowl. If you like, garnish with fresh cilantro, sliced green onions, extra lime wedges, or a drizzle of Sriracha for an added kick.
Notes
- Storage: If you have leftovers, store the broth separately from the noodles and chicken. This helps keep the noodles from becoming soggy.
- Freezing: You can freeze the broth, but it's best to add the noodles fresh when ready to serve.
- Pairing: Serve with crusty bread or a side salad for a complete meal.
- Garnishes: Fresh herbs like cilantro or basil can elevate the presentation and flavor.
- Adjusting Spice: If you prefer a milder soup, reduce the amount of curry paste or add more coconut milk.