I based this soup on the Curried Udon Soup in the Birthday 2014 issue of BBC Good Food. I LOVE curry and don’t cook with it as often as I should. This is a wonderfully warming, light soup which is surprisingly filling and satisfying thanks to the chicken, shirataki noodles and tons of veggies.
I find that shirataki noodles are really great for soup because they don’t get mushy or disintegrate like regular pasta noodles and they reheat perfectly. I cook them separate initially to get rid of the moisture and incorporate a bit of sesame and curry flavor into them. I like this brand the most. If you’ve never cooked with them don’t worry-they’re easy. I’ll explain fully below.
Easy to make? check
Chicken Curry Soup
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 1 small yellow onion, chopped small
- 1 cup fat free low sodium chicken broth
- 2 tbsp plus 1/2 tsp yellow curry* separated
- 1/2 tsp sesame oil
- 2 8oz packages Tofu Shirataki spaghetti noodles, drained, rinsed and drained again
- 1 13.5 oz can light coconut milk
- 1 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 16oz package frozen stir-fry veggies (I used Trader Joe’s)
- In a dutch oven or large pot heat the oil over medium heat. Add the chicken and cook almost completely. Add the onion and cook for a minute. Add the 2 tbsp curry powder and stir. Add the coconut milk, a bit at a time, stirring. Add the chicken broth, honey and soy sauce. Bring to a boil and cook for 5 minutes.
- While the soup is cooking put the sesame oil in a pan over medium/high heat. When hot add the noodles and stir for a few minutes to evaporate some moisture. Add the remaining curry powder and continue stirring and cooking until almost dry. Remove from heat.
- Add the vegetables and cover and cook for another 5 minutes.
- Place 1/4 of the noodles into the bottom of each bowl. Ladle 1/4 of the soup over the noodles.
Note: for left overs store the noodles separately from the soup. Add the noodles before reheating.
Regarding the preparation of the noodles: they are packaged in liquid. To prepare pour the noodles into a colander and shake off as much moisture as possible. Rinse them with clean water and drain again. At this point you can put them aside until they’re ready to use. I find that cooking them in a pan until they’re almost dry really makes a difference.
*I used the British Curry from Teeny Tiny Spice Company of Vermont.