Coconut Curry Noodle Soup

Coconut Curry Noodle Soup
Makes 4
Prep 15 m
Cook 23 m



  1. 1 of 3 In a medium pot, heat oil over medium-high. Add ginger, shallot and garlic, cooking 1 to 2 minutes. Stir in curry paste, turmeric and flour; cook 1 minute. Whisk in broth and coconut milk, scraping up browned bits from bottom of pan. Bring to a boil, add chicken and reduce heat to a low simmer. Cover and simmer 20 minutes, until chicken is cooked through.
  2. 2 of 3 Remove chicken with tongs and shred into large pieces. Whisk in fish sauce, brown sugar and lime juice. Return chicken to pot.
  3. 3 of 3 Divide noodles evenly among 4 shallow bowls and ladle soup on top. Sprinkle with sprouts, cilantro, shallots, crispy noodles, lime and chili oil, if using.
Nutrition Information for Coconut Curry Noodle Soup
Servings Per Recipe: 4
Per Serving: 10 g sugar, 1 g fiber, 77 g carb., 7 g sat. fat, 15 g Fat, total, 600 kcal cal., 790 mg sodium, 38 g pro.