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Cooking Direction Of Curry Chicken Noodle Soup

You can cook Curry Chicken Noodle Soup using 26 ingredients and 8 steps. Here is how you achieve Curry Chicken Noodle Soup.

Ingredients of Curry Chicken Noodle Soup

1. Prepare of For the chicken.
2. Prepare 680 g of boneless chicken breast, cubed.
3. You need to prepare 2 tablespoons of olive oil.
4. You need to prepare 1 tablespoon of lemon juice.
5. You need to prepare 1 tablespoon of chicken spice.
6. You need to prepare to taste of Salt.
7. You need to prepare to taste of Pepper.
8. You need to prepare of For the soup.
9. Prepare of Chicken, cooked.
10. Prepare 1 tablespoon of coconut oil.
11. You need to prepare 1 of onion, sliced thinly.
12. You need to prepare 1 tablespoon of fresh ginger, grated.
13. Prepare 2 teaspoons of garlic, crushed.
14. You need to prepare 2 tablespoons of masala mix.
15. Prepare 6 cups of boiling water.
16. You need to prepare 1 of chicken stock cube.
17. Prepare 2 of carrots, sliced thinly.
18. You need to prepare 1 of red pepper, sliced thinly.
19. You need to prepare 400 milliliter of coconut cream.
20. You need to prepare 230 g of rice noodles.
21. You need to prepare to taste of Salt.
22. You need to prepare to taste of Pepper.
23. Prepare of For the garnish.
24. You need to prepare of Carmelised onion squares from Woolworths.
25. Prepare leaf of Micro crimson.
26. Prepare of Sumac spice.

Curry Chicken Noodle Soup instructions

1. For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides..
2. Add spices and lemon juice, sauté until cooked through. Set aside..
3. For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally..
4. Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved..
5. Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked..
6. In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking..
7. Strain the noodles and add to the soup, season to taste, and serve..
8. Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!.

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