Chicken Curry Noodle Soup
with mushrooms and cabbage
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.
Smarts: This week we use coconut milk in Monday's rice & beans and this soup to make sure we don't waste anything.
Tags
Proteins
Cuisines
Ingredients
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
- Gluten-free 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
Nutrition Facts
Amount Per Serving
Calories
595
Just a moment...
% Daily Value
Total Fat
23g
35%
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Saturated Fat
16g
78%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
1889mg
79%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
8g
Just a moment...
Protein
34g
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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.
Nutrition Facts
Amount Per Serving
Calories
595
Just a moment...
% Daily Value
Total Fat
23g
35%
Just a moment...
Saturated Fat
16g
78%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
1889mg
79%
Just a moment...
Total Carbohydrate
64g
21%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
8g
Just a moment...
Protein
34g
Just a moment...
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