Curry Mee Noodle Soup

Curry Mee Noodle Soup

Dairy Free

Basic Information

  • Servings: 6
  • Ready in: 30 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 51.06
  • Health score: 9.00
  • Weight Watcher points: 16.00

Summary

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%, which is very bad (but still fixable). Try Penang Hokkien Mee (prawn Noodle / Har Meen / Mee Yoke / ????), Sponsored : Mee Istimewa (Noodle Soup), and Mee Udang (malay Prawn Noodle) for similar recipes.

Ingredients

  • vegetable oil
    vegetable oil2 tablespoons
  • onion
    onion1 small
  • ginger
    ginger1 tablespoon
  • lemon grass
    lemon grass1 tablespoon
  • garlic
    garlic3 medium cloves
  • vietnamese chili garlic sauce
    vietnamese chili garlic sauce2 teaspoons
  • chicken breast
    chicken breast0.75 pound
  • curry powder
    curry powder3 tablespoons
  • paprika
    paprika0.5 teaspoon
  • coconut milk
    coconut milk14 ounces
  • vegetable stock
    vegetable stock4 cups
  • ground turmeric
    ground turmeric0.25 teaspoon
  • fish sauce
    fish sauce2 tablespoons
  • sugar
    sugar1 tablespoon
  • asian noodles
    asian noodles9 ounces
  • salt
    salt6 servings
  • cilantro
    cilantro3 tablespoons
  • scallions
    scallions2
  • limes
    limes2
Instructions

Step 1

In a medium pot, heat oil over medium heat.

Step 2

Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.

Step 3

Add garlic and chili paste, stir until fragrant - about 1 minute.Turn the heat up to medium high and add the chicken.

Step 4

Saute for 1 minute.

Step 5

Add curry powder and paprika and stir to coat the chicken (or mushrooms).

Step 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.

Step 7

Serve with a squeeze of lime and additional chili sauce.

Categories

Cuisines: Indian, Asian

Dish Types: soup, lunch, main course, main dish, dinner

Diets: dairy free

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe