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Curry Mee Noodle Soup

Name: Curry Mee Noodle Soup
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
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

By Foodista30 min6 servings

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%,

Instructions

1
In a medium pot, heat oil over medium heat.
2
Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
3
Add garlic and chili paste, stir until fragrant - about 1 minute.Turn the heat up to medium high and add the chicken.
4
Saute for 1 minute.
5
Add curry powder and paprika and stir to coat the chicken (or mushrooms).
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.
7
Serve with a squeeze of lime and additional chili sauce.