Coconut Curry Chicken Noodle Soup…Curry Mee

February 2, 2013 at 9:30 am 7 comments

Coconut Curry Chicken Noodle Soup...Curry Mee

Coconut Curry Chicken Noodle Soup…Curry Mee

It was a cold January in Southern California and I was glad to have my Soup repertoire ready, starting with our January Soups, Stews & Bread class held earlier in the month. I know. I know.  I grew up in Minneapolis, so I know what cold is and the chilly 30-some degrees, which it has been here, is considered warm there.  Nevertheless, I’m guessing that a lot of soup is being made across the country right now.

(L to R) Carrot Ginger Soup, Creamy Wild Rice Soup, Corn Chowder

(L to R) Carrot Ginger Soup, Minnesota Wild Rice Soup, Corn Chowder

I featured a variety of soups in our Soup class.  We learned to make fresh made vegetable stock which was the basis for our soups.  We made a pureed Carrot Ginger Soup, which is one of my all-time favorites.  Then I had to feature my Minnesota Wild Rice Soup with a lowfat milk base, which nearly every household in Minnesota makes with their leftover turkey.   The Corn Chowder is also another winner.  I’ve made it for 100 people at one of our Holy Nativity fundraisers.

Curry Pot 1-13So I was pleasantly pleased with the newest addition to my repertoire, the Asian Coconut Curry Chicken Noodle Soup…Curry Mee.  This has 22 ingredients (four are garnishes that could be left out) on the list, so get ready to have an Asian ingredient learning experience. Most ingredients can be found in a Minnesota grocery store, but you might have to search or substitute for the others.  But I am telling you, if you are an adventurous eater and love Asian food, it is worth it…and believe it or not, it is fast and easy to make.  Just make sure you have prepped and measured all your ingredients before turning on the heat, because it will go super fast and you will not have time to catch up.

Coconut Curry Chicken Noodle Soup...Curry Mee

Coconut Curry Chicken Noodle Soup…Curry Mee

The flavors from the lemon grass and kaffir lime leaves married with the curry, and the coconut milk will give your taste buds a ride.  Add the hominess of the chicken and soba noodles and you have a new level of comfort food.

The 22 ingredients in Curry Mee

The 22 ingredients in Curry Mee – (L to R) salt, canola oil, fish sauce, cilantro, scallions, bean sprouts, lemon grass, half and half, coconut milk, Sambal chili paste, onion, lime, paprika, sugar, garlic, chicken base (for stock), udon noodles, kaffir lime leaves, turmeric, curry powder, chicken breast and ginger root.

If you live in Minnesota and can’t find all the ingredients, here is my substitution list:

Ginger Root – do not substitute.  Keep looking.  Could use galangal root, but that is even harder to find.

Lemon Grass – use lemon zest.

Sambal – use any red hot chili product like Sriracha Rooster sauce.

Coconut Milk – this is a savory coconut milk, which you can find at Trader Joe’s.  Do not use Coco Lopez, which is used in Pina Coladas.

Fish Sauce – This product adds salt. Use Soy Sauce, but less of it, to taste.

Kaffir Lime Leaves – I buy these fresh and them dry them out on my counter.  Then I put them in my spice cabinet and use like a bay leaf.  If you can’t find, use lime zest and add lime juice once the soup is made.

Asian noodles – I used udon noodles, which is a thick wheat noodle.  Use a thick spaghetti noodle.

Bean Sprouts – This has been a staple at every grocery store, but I’ve had a hard time finding them lately.  I couldn’t believe that my Ralph’s didn’t have it today and they said they weren’t carrying it anymore.  I scolded them.   If you can’t find them, you will have to live without them I’m afraid.  it is more of a garnish. Oh, well!

Print This Recipe

Coconut Curry Chicken Noodle Soup (Curry Mee)

  • 2 Tbs.  vegetable oil Curry Mee Cover 1-13
  • 1 small onion, minced
  • 1 Tbs ginger root, minced
  • 1 Tbs lemon grass, minced
  • 2 cloves garlic, minced
  • 1 tsp Sambal (dark red chili paste)
  • 3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3 Tbs curry powder
  • 1/2 tsp paprika
  • 1 can (11 oz) coconut milk
  • 1/2 cup half-and-half or light cream (optional)
  • 4 cups   chicken stock
  • 1/4 tsp turmeric
  • 2 Tbs fish sauce
  • 1 Tbs sugar
  • 12 kaffir lime leaves
  • 12 ounces Asian udon noodles
  • Salt, (optional), to taste
  • 1 cup bean sprouts
  • 3 Tbs chopped cilantro
  • 2 scallions, sliced thin crosswise
  • 1 quartered lime

1. Heat oil in a medium pot over medium heat.  Add onion, ginger, and lemon grass and cook, stirring until softened, about 10 minutes.  Do not brown; reduce heat if necessary.  Add garlic and chili paste and stir until fragrant.  Raise heat, add chicken and stir-fry one minute.  Add curry powder and paprika and stir to coat.  Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and kaffir lime leaves.  Bring to a boil, add noodles,  then reduce heat and simmer until chicken is cooked through and noodles are soft, about 7 minutes.

2. Taste broth and adjust seasonings with salt and sugar.   Top with bean sprouts, cilantro, scallions.  Pass limes and chili paste at the table.

Servings: 6    Calories per serving: 579

Preparation Time: 10 minutes    Cooking Time: 20 minutes     Total Time: 30 minutes

Click on the frog for more Soup Recipes from the Food Bloggers of Los Angeles.


Entry filed under: Asian, Cooking Class, Entree, Food, Food Blog, Poultry, Recipes, Soup, WordPress. Tags: , , , , .

Yam and Swiss Chard or Kale Gratin Langer’s Deli – for the world’s best Pastrami Sandwich

7 Comments Add your own

  • 1. Caroline Mass  |  February 5, 2013 at 9:32 pm

    Sounds delicious, Patricia. I will definitely try this & the # of ingredients does not scare me off.

    You are doing fun things these days.

    Caroline

    Reply
    • 2. Fresh Food in a Flash  |  February 6, 2013 at 11:37 am

      Thanks Caroline. Thanks for reading my blog and let me know how you like the Curry Mee. P

      Reply
  • 3. Caroline Mass  |  February 9, 2013 at 12:51 pm

    Will do. Am making it tonight for my son & his girlfriend but will add prawns; his favorite.

    Reply
  • [...] time.  That’s the beauty of it.  I can make it strictly vegetarian, which we did at our Soups, Stews & Bread class in January.  When I make it at home, I start with either bacon or bacon fat or salt pork.  I [...]

    Reply
  • 6. Mandy  |  March 30, 2013 at 5:56 am

    Hi Partricia,

    The soup looks great, my hubby is sick today and I thought this would be very comforting! I wanted to add a few more veggies to it. Can I add red pepper, carrots, and mushrooms in with the onion when it’s sauteeing? Also, can I use coconut oil to fry instead of vegtable oil? Thanks for the list of substitutions too. Lemongrass is not always easy to find where I live.

    Cheers!

    Reply
    • 7. Fresh Food in a Flash  |  March 30, 2013 at 8:46 am

      Feel free to add in more veggies. And you could use any oil to sautée the veggies too. Keep in mind that the veggies may add more liquid or change the color and the taste of the oil will affect the overall flavor, but not in a bad way.

      Reply

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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