Trevor's Kitchen

Chicken Curry Noodle Soup

About the Recipe

Curried rotisserie chicken in a noodle soup?

Now we’re talking weeknight wake-ups.

By: Lauren Schaefer Servings: 4

Nutritional Info

Ingredients:

2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 rotisserie chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving

Getting it done:

1. In a medium pot, heat the oil over medium.

Whisk in the curry paste, ginger, garlic, and turmeric.

Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)

Gradually whisk in 1 can of coconut milk. Add the lime juice.
Reduce heat to low.

Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek. Stir the chicken into the soup.

2. Divide the noodles among 4 bowls.

Top with the sprouts, then the soup.

Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.

Ingredients:

Getting it done:

1. In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.) Gradually whisk in 1 can of coconut milk. Add the lime juice. Reduce heat to low. Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek. Stir the chicken into the soup.

2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.