How to Make Yummy Curry Chicken Noodle Soup

Without fail making ultimate Curry Chicken Noodle Soup easy, fast, practical.

Good Evening every body, at this time you get present recipe Curry Chicken Noodle Soup with 26 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 26 ingredients and 8 stages of easy cooking Curry Chicken Noodle Soup.

Ingredients all Curry Chicken Noodle Soup

1. Prepare : For the chicken.

2. Needed : boneless chicken breast, cubed.

3. Needed : olive oil.

4. Prepare : lemon juice.

5. Needed : chicken spice.

6. Prepare : Salt.

7. Prepare : Pepper.

8. Needed : For the soup.

9. Needed : Chicken, cooked.

10. Needed : coconut oil.

11. Needed : onion, sliced thinly.

12. Prepare : fresh ginger, grated.

13. Prepare : garlic, crushed.

14. Prepare : masala mix.

15. Needed : boiling water.

16. Needed : chicken stock cube.

17. Prepare : carrots, sliced thinly.

18. Prepare : red pepper, sliced thinly.

19. Prepare : coconut cream.

20. Needed : rice noodles.

21. Prepare : Salt.

22. Needed : Pepper.

23. Needed : For the garnish.

24. Prepare : Carmelised onion squares from Woolworths.

25. Prepare : Micro crimson.

26. Needed : Sumac spice.

If all ingredients Curry Chicken Noodle Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Curry Chicken Noodle Soup

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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