Description
A comforting and flavorful yellow curry chicken noodle soup featuring tender chicken, aromatic spices, and soft noodles in a rich, creamy broth.
Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 teaspoon ground turmeric
4 cups low-sodium chicken broth
1 (14-ounce) can coconut milk
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 medium carrots, peeled and sliced
1 red bell pepper, thinly sliced
4 ounces rice noodles
1 tablespoon fish sauce
1 tablespoon lime juice
Salt, to taste
Fresh cilantro leaves, for garnish
Sliced green onions, for garnish
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Add the yellow curry powder and ground turmeric, stirring constantly for 1 minute to toast the spices.
Pour in the chicken broth and coconut milk, stirring to combine.
Bring the mixture to a gentle boil, then reduce heat to a simmer.
Add the chicken pieces, sliced carrots, and red bell pepper to the pot.
Simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Meanwhile, cook the rice noodles according to package instructions until al dente, then drain and set aside.
Stir the fish sauce and lime juice into the soup, and season with salt to taste.
Divide the cooked rice noodles among serving bowls.
Ladle the hot yellow curry chicken soup over the noodles.
Garnish with fresh cilantro leaves and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes