Asian Comfort Food Coconut Curry Chicken Noodle Soup
Chicken is the favoured meat of choice for most asian soups & a simple, but rich stock is key to success. This curried soup combines them with coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & pers pref(s), no salt or soy sauce is added to the soup, but soy sauce is served at the table for individual use. The amt of curry paste also allows for pers pref(s). (times do not include time for meat & stock to cool separately) - edited to add: this recipe owes its connection to the featured countries of zwt-9 to the use of coconut milk which i found to be common to all the countries plus the thai curry paste ingredient.
Steps
Rinse chicken pieces well and place in bottom of large stockpot or dutch oven.
Cover with water and simmer 45 minutes.
Remove chicken to large bowl or platter.
Allow both chicken and stock to fully cool.
While stock and chicken are cooling , prepare carrots and onions as directed and set aside.
When stock has fully cooled , skim any foamy residue or congealed fat from surface of stock and discard.
Strain stock through a fine sieve and return to stockpot.
When chicken has fully cooled , remove and discard skin.
Debone chicken , shred chicken meat as you go and return chicken meat to stockpot.
Add 2 cans coconut milk , carrot coins , onion pieces and 1 / 4 cup thai curry paste to stockpot.
Stir well to combine flavors.
Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste.
Over low heat , slowly return soup to a simmer and cook for 20 minutes.
While soup is in final cooking stage , prepare rice noodles per pack.
Ingredients
whole chicken, coconut milk, thai curry paste, carrots, white onions, snow peas, rice noodles, cilantro, soy sauce