Chicken Curry Noodle Soup
Curried rotisserie chicken in a noodle soup? Now we're talking weeknight wake-ups.
Photography by Johnny Miller
Photography by Johnny Miller
Recipe by Lauren Schaefer
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
- 2 tbsp. coconut oil or vegetable oil
- 2 tbsp. Thai red curry paste
- 2-inch piece of fresh ginger, peeled and grated
- 2 cloves garlic, grated
- 1 tsp. ground turmeric
- 2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
- 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
- 3 cups chicken stock
- 2 tsp. sambal oelek, plus more for serving
- 1/2 rotisserie chicken, skin removed and meat shredded
- 1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
- 1 1/2 cups bean sprouts
- Fresh herbs (such as mint, basil, or cilantro), for serving
Preparation
1. In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.) Gradually whisk in 1 can of coconut milk. Add the lime juice. Reduce heat to low. Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek. Stir the chicken into the soup.
2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.
