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Coconut Curry Noodle Soup

Coconut Curry Noodle Soup

Nutrition Facts
  • cal. (kcal) 600
Coconut Curry Noodle Soup
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 23 mins
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Ingredients

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  • 1 tablespoon vegetable oil
  • 1 2-inch piece ginger, peeled and grated
  • 1 large shallot, peeled and grated
  • 4 cloves garlic, grated
  • 1 tablespoon red curry paste
  • 1/2 teaspoon turmeric
  • 1 tablespoon all-purpose flour
  • 2 cups unsalted chicken broth
  • 1 can (14.5 oz) light coconut milk
  • 1 pound boneless, skinless chicken thighs, sliced in half
  • 1 tablespoon fish sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon lime juice
  • 12 ounces fresh linguine or fettuccine, cooked and drained
  • Bean sprouts, cilantro, sliced shallots, crispy chow mein noodles, lime wedges and chili oil (optional)

Directions

  1. In a medium pot, heat oil over medium-high. Add ginger, shallot and garlic, cooking 1 to 2 minutes. Stir in curry paste, turmeric and flour; cook 1 minute. Whisk in broth and coconut milk, scraping up browned bits from bottom of pan. Bring to a boil, add chicken and reduce heat to a low simmer. Cover and simmer 20 minutes, until chicken is cooked through.
  2. Remove chicken with tongs and shred into large pieces. Whisk in fish sauce, brown sugar and lime juice. Return chicken to pot.
  3. Divide noodles evenly among 4 shallow bowls and ladle soup on top. Sprinkle with sprouts, cilantro, shallots, crispy noodles, lime and chili oil, if using.

Nutrition Information for Coconut Curry Noodle Soup

Servings Per Recipe: 4
PER SERVING: 600 cal., 15 g total fat (7 g sat. fat), 790 mg sodium, 77 g carb. (1 g fiber, 10 g sugars), 38 g pro.