Coconut Chicken Curry Noodle Soup

The Chicken Curry Noodle Soup takes longer than most of my other recipes, but it is super easy to make.  All you need to do is chop, boil, simmer, and serve.

The chicken is juicy, the sauce is sweet from the coconut milk and a little hint of spice from the curry, and you get your daily serving of vegetable.

Prep Time: 30 min

Cook Time: 1 hour

Serves: 4

INGREDIENTS:

• 1 lbs of chicken thighs, chopped
• 1 lbs of chicken breast, chopped
• 4 packs of ramen noodles (or your preference of noodles or rice)
• 2 cans of coconut milk*
• 1 can of baby corn*, chopped
• 1 can of straw mushroom*
• 1 medium size onion, chopped
• 1 medium size carrot, chopped (about 1 cup)
• 4 oz of Golden Curry curry mix
• 3 cups of water
• 3 tbsp olive oil

(Ingredients with an * behind can be found at an Asian grocery store or the ethnic section of your local grocery store.)

PREP THE GOODS:

1. Chop all the ingredients

CHICKEN CURRY

1. In a large pan, heat up the olive oil and add onion and carrots
2. When the onion is browned and the carrot softened, add the baby corn and mushroom, cook for 2 min, stir occasionally
3. In a medium size pot, add coconut milk, curry paste, and water, bring to a boil over medium-high heat
4. Once the coconut mixture is at a boil, add the chicken and cook for 3 min, then add the vegetable mixture into the pot and simmer over low heat for 20-30 min.
5. In a separate pot, cook ramen as instructed on packaging, drain when cooked
6. Plate to serve with noodles on the bottom and curry on top

Categories: Chicken, Cook Book

Tags: Asian Food, Asian Recipe, Chicken Recipe, Coconut Curry, Coconut Milk, Curry Recipe, home cooked meals, Noodle Soup