Recipe of Speedy Curry Chicken Noodle Soup - Logo collection for you

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Before you jump to Curry Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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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 achieve that.

The ingredients needed to cook Curry Chicken Noodle Soup:

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