Yellow Curry Noodle Soup
Servings: 4 people
Ingredients
- 3 tablespoons vegetable oil, divided
- 4 chicken drumsticks
- kosher salt and pepper
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 4 green onions, white and green parts separated
- 1 can Maesri yellow curry
- 1 quart (4 cups vegetable broth
- 1 can coconut milk
- Assorted vegetables, bok choy, Chinese spinach, etc.
- 1 pound noodles*
Instructions
- Lightly coat the chicken in salt and pepper. In a dutch oven or large stock pot, heat 2 tablespoons vegetable oil on medium heat. Sear the chicken drumsticks until golden brown, about 2 minutes per side. Remove and set aside.
- Add 2 tablespoons oil. Add the onions and peppers and saute until slightly softened, about 4 minutes.
- Lower heat to medium. Add the ginger, garlic, and white part of green onions and saute until fragrant, about 1 minute. Add the can of curry. Saute for 1 min. Add coconut milk and vegetable broth. Stir to combine. Add the chicken to the pot. Bring to a boil, then simmer for 20-30 minutes or until chicken temperature is 185°F*.
- When chicken is done, you can either eat the chicken whole with the curry soup or shred the chicken and return it back to the pot.
- Keeping the broth warm on the stove, prepare the vegetables and noodles. Blanch the vegetables or prepare them however you'd like. Boil the noodles according to the package directions. Combine noodles, vegetables, curry broth, and chicken. Garnish with the green parts of the green onion.
Notes
Noodles: You may use any type of noodles you like. I like to use Lanzhou noodles or Hong Kong style egg noodles.
Chicken Temperature: Chicken is safe to eat at 165 F, but will taste a lot better if cooked to 185 F.