15-Minute Coconut Curry Noodle Soup

15-MINUTE COCONUT CURRY NOODLE SOUP

As a devoted admirer of all things noodle and hot soup, I consider myself an expert in the field.

As a diversion from our usual fare of Chinese classics like Lanzhou Beef Noodle Soup and Pork Noodle Soup with Pickled Greens, this Coconut Curry Noodle Soup is a bit of a departure from the norm. Using Thai red curry paste and coconut milk, it has a Thai flavor. If that’s not enough for you, here are a few other things this noodle soup has going for it:

1. This recipe may be made from start to finish in under 15 minutes. The purpose of our visit isn’t to tinker.
2. Although it’s easy to put together, it has a complex flavor. The richness of the coconut milk, the spiciness of the curry paste, the acidic sting of the lime, the funky magnificence of the fish sauce… everything about this dish is delicious. Because I’m behaving like a really irritating Iron Chef judge right now, I’ll end this discussion there.
3. All of it can be made in just one pot. In most noodle soups, you have to boil the noodles separately from the rest of the ingredients, but this one does not. To serve, simply add the rice noodles at the conclusion of the cooking process, or you can put the dried noodles in a bowl and pour the broth over them.
4. This meal is worthy of being served in a fine dining establishment. Even at a restaurant, I would gladly pay ten dollars for this noodle soup and possibly return the next day for a second serving.

Hopefully, I’ve convinced you enough to give this coconut curry noodle soup recipe a whirl, so let’s get started.

There are just 634 calories in one serving of this meal.

INGREDIENTS:

• 225g of sliced boneless chicken breast or thighs
• 170g of dried rice vermicelli noodles
• 2 tablespoons of oil
• 3 cloves of garlic
• 1 tablespoon of grated fresh ginger
• 3 tablespoons of Thai red curry paste
• 4 cups of chicken broth
• 1 cup of water
• 2 tablespoons of fish sauce
• 2/3 cup of coconut milk
• lime wedges, sliced red onion, red chilis, cilantro, scallions

INSTRUCTIONS:

1. The oil, garlic, and ginger should be added to a big pot over medium heat. Fry for 5 minutes, or until aromatic. Make sure to cook for a few minutes until the chicken is no longer pink, but still has some texture.
2. Make a mixture of chicken broth, coconut milk, and fish sauce. Bring the mixture to a simmer. Make sure to taste the broth and adjust the seasoning accordingly (add salt if necessary, or add a bit of water if it’s overly salty). Pour the boiling soup over the dry vermicelli noodles in your serving bowls, add a squeeze of lime juice and garnishes, and serve. In a few minutes, the noodles will be ready to eat.
3. Noodles can be added to a boiling pot of water to be cooked, and then served in individual bowls.