This Curry Soup Noodles dish offers a harmonious blend of spicy, sweet, and savory flavors in every spoonful. Thin fresh wheat noodles soak up the rich, aromatic broth infused with garlic, red curry paste, and turmeric. The combination of thick and medium coconut milk creates a luxurious texture that balances the heat from the spices. Chicken and shredded cabbage add heartiness and crunch, while a final squeeze of lemon brightens the entire dish. It is an ideal choice for cozy weeknight dinners or when you crave a comforting, restaurant-quality meal at home. Easy to prepare yet deeply satisfying, this soup brings vibrant Indian-inspired flavors to your table without requiring exotic ingredients or hours of cooking time.
Curry Soup Noodles
Description
This Curry Soup Noodles dish offers a harmonious blend of spicy, sweet, and savory flavors in every spoonful. Thin fresh wheat noodles soak up the rich, aromatic broth infused with garlic, red curry paste, and turmeric. The combination of thick and medium coconut milk creates a luxurious texture that balances the heat from the spices. Chicken and shredded cabbage add heartiness and crunch, while a final squeeze of lemon brightens the entire dish. It is an ideal choice for cozy weeknight dinners or when you crave a comforting, restaurant-quality meal at home. Easy to prepare yet deeply satisfying, this soup brings vibrant Indian-inspired flavors to your table without requiring exotic ingredients or hours of cooking time.Ingredients
Directions
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Bring a large pot of salted water to a rolling boil.
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Add the thin fresh wheat noodles and stir gently to separate the strands.
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Cook for 30 seconds after the water returns to a boil.
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Drain the noodles in a colander and rinse thoroughly with cold running water.
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Shake off excess water and divide the noodles evenly among four soup bowls.
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In a saucepan, heat vegetable oil over medium heat and add chopped garlic.
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Sauté the garlic until lightly browned and fragrant.
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Add the simple red curry paste and sauté for one minute to release its aroma.
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Increase heat to medium-high and add the thick coconut cream.
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Stir continuously until the cream reduces and the oil begins to separate.
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Add the chopped chicken meat and sauté lightly, breaking up any lumps until cooked through.
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Pour in the medium coconut milk, chicken stock, curry powder, turmeric, fish sauce, and sugar.
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Simmer the broth for 5 minutes to allow flavors to meld.
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Add the shredded cabbage and cook for 30 seconds until just wilted.
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Remove from heat and stir in the lemon juice.
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Pour the hot soup mixture over the noodles in each bowl.
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Top with coarsely chopped green onions and serve immediately with lemon wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 153.2kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 1.2g6%
- Cholesterol 23.8mg8%
- Sodium 640.1mg27%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 1.2g5%
- Sugars 0.6g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
