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Red Curry Chicken Noodle Soup

Sarah | Wisconsin from Scratch
  • 45 minutes
  • Serves 3 to 4

INGREDIENTS

1 cup

Chicken, cooked

1 handful

Cilantro, Fresh

1/2 cup

Cilantro leaves with, loosely packed stems

2

large cloves Garlic

1

1-inch piece Ginger

1

Shallot, medium

1

Thai chile

1 14 1/2 ounce can

Chicken broth

1 14 ounce can

Coconut milk, light

2 tsp

Fish sauce

2 tbsp

Lime juice, fresh

4 oz

Chinese egg noodles, thin dried

1 1/2 tbsp

Ancho chile powder

1/4 tsp

Salt

1/4 tsp

Turmeric

1 tbsp

Canola or peanut oil

1/2 tsp

Cumin

1/4 cup

Water