Comfort Food – Coconut-Curry Chicken Noodle Soup
January 5, 2017 | western
1 whole chicken (rinsed well & cut in usual pieces)
2 (14 ounce) cans coconut milk
1⁄4-1⁄2 cup Thai curry paste (may use red or green, may sub curry powder as needed)
4 carrots (scraped or peeled & cut in 1/4 inch coins)
4 white onions (coarsely cut in bite-size pieces)
4 ounces snow peas (optional add to soup)
8 ounces rice noodles
1⁄4 cup cilantro (coarsely chopped for garnish, may use chopped parsley or sliced green onion)
soy sauce (optional add at table)
Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
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 (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
Taste soup and adjust heat level – curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes
Try this recipe on a cold evening with your family, or just enjoy it yourself and let me know what you think.