Friday, October 16, 2009

Curried Chicken Noodle Soup

I've been feeling a bit under the weather for the last few days. It started with a scratchy throat on the weekend and progressed into some minor sniffles yesterday. Highly annoying as we're just entering spring - colds should be a thing of the past now! 

Anyway, as everyone knows chicken noodle soup is just the thing to beat the sniffles right out of the door.

Add to that some curry powder to burn those virusses on their way out and you've got a winning team! This was truly a delicious soup, so simple but with so much flavour. Received the thumbs-up from TheHusband as well, although that shouldn't really be such a surprise, chicken lover that he is.

Curried Chicken Noodle Soup

Adapted from Bowl Food

Serves 4

1 tbsp oil
220g skinless chicken breast
1 medium onion, sliced
1 tsp ground ginger
1 tbsp garam masala
1 tsp turmeric
3 cups chicken stock
1 cup water
1 can (400ml) light coconut milk
180g thin dried egg noodles
125g babymarrows
1/3 cup fresh basil, torn

1. Heat the oil in a wok over high heat. Add whole chicken breasts and cook for about 8 minutes, turning once to brown evenly. Chicken should be almost cooked but with a little bit of pink in the middle. (Don't worry we're going to cook it a little bit more later on). Set chicken aside.
2. Fry onion in the same wok over medium heat for another about 5 minutes, or until soft. Add ginger, masala and turmeric, fry another 30 seconds to release the flavours, then add chicken stock and water. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Slice the chicken thinly.
4. Add the coconut milk to the saucepan and simmer for 5 minutes. Now add the noodles, babymarrows and sliced chicken and let cook for another 5 minutes - noodles will be cooked through and babymarrows tender. Chicken should be fully cooked at this stage.
5. Lastly stir in the basil and serve piping-hot.

Nutritional info (per serving): Calories 405.0 , Total fat 14.3  g, Saturated fat 1.5 g, Polyunsaturated fat 2.2 g, Monounsaturated fat 3.9 g, Cholesterol 76.9 mg, Sodium 304.6 mg, Potassium 610.5 mg, Total carbohydrate 41.3 g, Dietary fiber 3.0 g, Sugars 2.9 g, Protein 25.7 g

Good source of: Selenium 57.9 %, Niacin 49.4 %, Manganese 35.3 %, Phosphorus 28.7 %, Vitamin B6 28.4 %, Vitamin C 24.1 %,


Homemade Heaven on October 16, 2009 8:52 am said...

This is a wonderful dish. Comfort and good for you.

Marisa on October 16, 2009 6:04 pm said...

It really is good, with just the right amount of spice to um.. spice things up. :-) So to speak...

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