Curry Mee Noodle Soup

Curry Mee Noodle Soup

  Ready in : 30 mins

The recipe Curry Mee Noodle Soup could satisfy your Indian craving in about 30 minutes. This main course has 461 calories, 20g of protein, and 23g of fat per serving. For $2.13 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has tried and liked this recipe. This recipe from Foodista requires vegetable oil, fish sauce, sugar, and paprika. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is very bad (but still fixable).

Ingredients

vegetable oil

vegetable oil

2 tablespoons

onion

onion

1 small

ginger

ginger

1 tablespoon

lemon grass

lemon grass

1 tablespoon

garlic

garlic

3 medium cloves

vietnamese chili garlic sauce

vietnamese chili garlic sauce

2 teaspoons

chicken breast

chicken breast

0.75 pound

curry powder

curry powder

3 tablespoons

paprika

paprika

0.5 teaspoon

coconut milk

coconut milk

14 ounces

vegetable stock

vegetable stock

4 cups

ground turmeric

ground turmeric

0.25 teaspoon

fish sauce

fish sauce

2 tablespoons

sugar

sugar

1 tablespoon

asian noodles

asian noodles

9 ounces

salt

salt

6 servings

cilantro

cilantro

3 tablespoons

scallions

scallions

2

limes

limes

2

Cooking in Steps

  1. 1
    In a medium pot, heat oil over medium heat.

    cooking oil

    cooking oil

    pot
    pot
  2. 2
    Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.

    lemon grass

    lemon grass

    ginger

    ginger

    onion

    onion

  3. 3
    Add garlic and chili paste, stir until fragrant - about 1 minute.Turn the heat up to medium high and add the chicken.

    chili paste

    chili paste

    whole chicken

    whole chicken

    garlic

    garlic

  4. 4
    Saute for 1 minute.

  5. 5
    Add curry powder and paprika and stir to coat the chicken (or mushrooms).

    curry powder

    curry powder

    mushrooms

    mushrooms

    whole chicken

    whole chicken

    paprika

    paprika

  6. 6
    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.

    chicken stock

    chicken stock

    coconut milk

    coconut milk

    fish sauce

    fish sauce

    seasoning

    seasoning

    green onions

    green onions

    cilantro

    cilantro

    shallot

    shallot

    turmeric

    turmeric

    whole chicken

    whole chicken

    pasta

    pasta

    broth

    broth

    sugar

    sugar

    salt

    salt

    bowl
    bowl
    ladle
    ladle
  7. 7
    Serve with a squeeze of lime and additional chili sauce.

    chili sauce

    chili sauce

    lime

    lime