Chicken Curry Noodle Soup
with mushrooms and cabbage

Name: Chicken Curry Noodle Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless, sliced; 1 Tbsp + 2 Tbsp Fish sauce; 1 tsp + 1/2 Tbsp Sugar, brown; 3 cloves Garlic, sliced; 1 bulb Shallots, sliced; 10 oz Coleslaw mix or cabbage, sliced; 1/2 lb Mushrooms, brown or shiitake, sliced; 1/2 lb Flat rice noodles (like for Pad Thai); 1 Tbsp Oil, cooking; 1 to 2 Tbsp Curry paste, red; 1 1/3 cups Coconut milk; 3 cups Chicken stock; 8 stems Cilantro, leaves of; 1/2 Limes, sliced into wedges

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Curry paste is one of our pantry essentials. With just a few more ingredients, you have a hearty comforting dish that tastes restaurant-worthy.
Smarts: This week we use coconut milk in Monday's rice & beans and this soup to make sure we don't waste anything.

Ingredients

Metric

Servings:

Chicken Curry Noodle Soup:

Chicken breasts, boneless & skinless - 1 lb , sliced
Fish sauce - 1 Tbsp + 2 Tbsp
Sugar, brown - 1 tsp + 1/2 Tbsp
Garlic - 3 cloves , sliced
Shallots - 1 bulb , sliced
Coleslaw mix or cabbage - 10 oz , sliced
Mushrooms, brown or shiitake - 1/2 lb , sliced
Flat rice noodles (like for Pad Thai) - 1/2 lb
Oil, cooking - 1 Tbsp
Curry paste, red - 1 to 2 Tbsp
Coconut milk - 1 1/3 cups
Chicken stock - 3 cups
Cilantro - 8 stems , leaves of
Limes - 1/2 , sliced into wedges

Prep

Chicken - Slice into strips. Season with first part of fish sauce and brown sugar and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Shallots / Cabbage (if not pre-sliced) / Mushrooms - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
Noodles - Prep according to package instructions.

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Make

Heat a wok over medium-high heat. Add cooking oil and then garlic and shallots to heated oil. Saute for ~1 minute, until fragrant.
Next add chicken and saute until golden, 2 to 3 minutes.
Fold in cabbage and mushrooms and saute for another 2 to 3 minutes.
Add curry paste (start with less if it’s a paste you’ve never used before and are unsure of heat level - you can always add more), coconut milk, chicken stock, second part of fish sauce, and second part of brown sugar to wok. Bring to a boil and then simmer for 4 to 6 minutes.
While soup is cooking, pick off cilantro leaves and slice limes into wedges.
Taste and season with more fish sauce if it’s not savory enough or curry paste if it’s not fragrant enough.
Divide noodles into bowls. Ladle soup over noodles and serve with cilantro and lime wedges.

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