I made this chicken soup recipe using the same marinade from my spicy herb-garlic chicken. This dish incorporates both coconut milk, and curry,which are commonly used in traditional southeastern Asian cuisine. These two flavors compliment each other perfectly. Hints of spice and curry pop in this dish which is simple to make, yet delicious as can be! This dish is easy enough for the beginner cook, yet the flavors are vibrant and sophisticated. Your friends will be impressed... Trust me! Enjoy!!!
Prep Time- 15min
Cook Time- 55min
2 spicy herb garlic chicken breasts
(For roasted chicken refer to my spicy herb-garlic chicken recipe)
1 can unsweetened coconut milk
4 cups chicken stock
1 1/2tsp red curry powder
1 jalapeno (seeded and minced)
2tbsp fresh cilantro
3 med scallions
2 med carrots
2 Persian cucumbers
2tsp sesame seed oil
1pkg udon noodles(14oz.)
Start by roasting chicken breasts according to recipe, let cool and pull meat off bones. In a med pot sweat the minced jalapeno in the sesame oil. Once jalapeno is soft add the coconut milk, scallions, cilantro salt, pepper, curry powder and roasted chicken pieces and simmer for about 12 minutes.
Next place the udon noodles in, simmer for 3 more minutes, and ladle into bowl. On a cutting board julienne the Persian cucumber and run the carrot through a cheese grater. Garnish the soup with the veggies and serve.
I hope you guys enjoy this simple and delicious soup. This recipe is simple and will get you on your way to cooking with new flavors. For more great soup and other recipes visit blue-kitchen. There you will find a myriad of exciting recipes to try. Happy Eating!!!