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Curry Chicken Noodle Soup
Curry Chicken Noodle Soup

Before you jump to Curry Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to curry chicken noodle soup recipe. You can cook curry chicken noodle soup using 26 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Curry Chicken Noodle Soup:
  1. You need For the chicken
  2. You need 680 g boneless chicken breast, cubed
  3. Use 2 tablespoons olive oil
  4. Take 1 tablespoon lemon juice
  5. You need 1 tablespoon chicken spice
  6. Prepare to taste Salt
  7. Get to taste Pepper
  8. You need For the soup
  9. You need Chicken, cooked
  10. Get 1 tablespoon coconut oil
  11. You need 1 onion, sliced thinly
  12. Get 1 tablespoon fresh ginger, grated
  13. Get 2 teaspoons garlic, crushed
  14. Get 2 tablespoons masala mix
  15. Use 6 cups boiling water
  16. Prepare 1 chicken stock cube
  17. Use 2 carrots, sliced thinly
  18. Get 1 red pepper, sliced thinly
  19. Provide 400 milliliter coconut cream
  20. You need 230 g rice noodles
  21. Use to taste Salt
  22. Prepare to taste Pepper
  23. Take For the garnish
  24. Take Carmelised onion squares from Woolworths
  25. Use leaf Micro crimson
  26. You need Sumac spice
Steps to make 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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