The Pioneer Woman Tasty Kitchen
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Curry Chicken Noodle Soup

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Level: Intermediate

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Description

For as long as I can remember, I’ve wanted to eat curry takeout like soup. So I decided to make my favorite curry recipe into a soup and it’s everything I imagined it to be. With or without noodles, this is perfect for a winter meal.

Ingredients

  • 5 whole Lime Leaves, Smashed
  • 2 pieces Galangal Root, Smashed
  • 2 whole Strands Lemongrass, Smashed
  • ⅓ cups Red Curry Paste
  • 2 cans (13 1/2 Oz. Size) Coconut Milk
  • 3 Tablespoons Fish Sauce
  • ⅓ cups Coconut Sugar
  • 1 cup Carrot Medallions
  • 1 whole Onion, Diced
  • 2 whole Small Potatoes, Diced
  • 1 whole Chinese Eggplant, Sliced
  • 1 whole Red Bell Pepper, Sliced
  • 3 cups Chicken Bone Broth
  • 1 whole Rotisserie Chicken, Meat Shredded
  • 1 whole Lime, Juiced
  • 1 package (about 11 Oz. Size) Rice Noodles

Preparation

With the back of a knife or in mortar and pestle, smash all of the aromatics (lime leaves, galangal root, lemongrass) until fragrant.

In a medium hot pan, simmer curry paste and aromatics with half of the coconut milk until fragrant, about 1 minute. Add remaining coconut milk, fish sauce, and brown sugar. Stir to combine.

Add carrot medallions, onion, potato cubes, eggplant, and red pepper with chicken broth. Simmer for 30–45 minutes or until vegetables are tender.

Add shredded chicken and frozen peas. Bring back to a simmer and simmer for 2 minutes or until chicken is warm. Add lime juice, mix and serve over rice noodles.

For the rice noodles, cook according to package instructions and add to soup when serving.

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