Curry Mee Noodle Soup

Curry Mee Noodle Soup

Curry Mee Noodle Soup

30 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • Indian
  • Asian
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemon grass
  • 3 medium cloves garlic, minced
  • 1- 2 teaspoons Vietnamese Chili Garlic Sauce
  • ¾ pound chicken breast, cut into bite-size pieces
  • 3 tablespoons curry powder
  • ½ teaspoon paprika
  • 1 can (14 ounces) unsweetened coconut milk
  • 4 cups chicken or vegetable stock
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 9 ounces Asian noodles
  • Salt to taste
  • 3 tablespoons chopped cilantro
  • 2 scallions, cut into thin rings
  • 2 limes, quartered for serving
Instructions

In a medium pot, heat oil over medium heat.

Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.

Add garlic and chili paste, stir until fragrant - about 1 minute.Turn the heat up to medium high and add the chicken.

Saute for 1 minute.

Add curry powder and paprika and stir to coat the chicken (or mushrooms).

Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.While the chicken cooks, start the noodles following the package instructions. Udon, soba, or vermicelli will all work. Rinse, drain and set aside.Taste the broth and adjust seasonings with salt.Divide noodles into large soup bowls. Store noodles separately for leftovers.When ready to serve, ladle hot broth over noodles.Top with cilantro, scallions and fried shallots.

Serve with a squeeze of lime and additional chili sauce.

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