Curry Noodle Soup

Keep basic Thai pantry staples—coconut milk, red curry paste and fish sauce—on hand to make this super tasty soup any time.

8 servings

Make this into a vegetarian soup by omitting the chicken. Broil or pan-sear 3/4 pound sliced firm tofu and place on top of noodles before ladling on the soup. Brush the tofu with hoisin sauce before cooking.

Ingredients

3 cups canned unsweetened coconut milk
3 tablespoons Thai Red Curry Paste
1 tablespoon turmeric
1 pound boneless, skinless chicken breasts, cut into 14-inch strips
1 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon salt
3/4 pound egg noodles (preferably Asian-style)
3/4 cup loosely packed Thai basil leaves
2 green onions, thinly sliced

Instructions

In a large saucepan, bring 1/2 cup coconut milk to a boil over medium-high heat. Add red curry paste and turmeric; stir to combine. Cook until mixture starts to thicken, stirring frequently, about 3 minutes.
Add chicken strips and turn to coat them well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook about 8 minutes.
Add salt and egg noodles to boiling water. Cook until al dente. Drain.
Ladle hot soup over noodles and garnish with basil and green onions.

Reprinted with permission from Nirmala Narine's In Nirmala's Kitchen: Everyday World Cuisine (Lake Isle Press, 2006).

Nutritional Info (per serving)