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Ceylon Chicken Curry Noodle Soup

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Ceylon Chicken Curry Noodle Soup is a flavorful and aromatic dish that blends tender chicken, aromatic spices, and creamy coconut milk into a rich soup, served over noodles. It’s a comforting, mildly spiced soup perfect for cozy dinners or a special meal.

Ingredients

2 tablespoons vegetable oil

1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons curry powder (Ceylon curry powder if available)

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon chili powder (optional, for extra heat)

1 can (14 oz) coconut milk

4 cups chicken broth

1 tablespoon soy sauce

1 tablespoon fish sauce (optional for added umami)

1 tablespoon brown sugar

2 cups egg noodles or rice noodles

1 cup spinach or kale (optional, for added greens)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5-6 minutes. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
  3. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
  4. Stir in the curry powder, ground turmeric, ground coriander, and chili powder (if using). Cook for 1-2 minutes to allow the spices to bloom and become aromatic.
  5. Pour in the coconut milk, chicken broth, soy sauce, fish sauce (if using), and brown sugar. Stir well to combine.
  6. Return the cooked chicken to the pot and bring the soup to a simmer. Let it simmer for 15-20 minutes to allow the flavors to meld together and the chicken to fully cook.
  7. While the soup is simmering, cook the noodles according to the package instructions. Drain and set aside.
  8. If using spinach or kale, stir it into the soup during the last 5 minutes of cooking, allowing the greens to wilt.
  9. Season the soup with salt and pepper to taste.
  10. To serve, place a portion of noodles in each bowl, then ladle the curry soup over the noodles.
  11. Garnish with fresh cilantro and a squeeze of lime juice for added brightness and flavor.

Notes

You can customize the vegetables in the soup by adding bell peppers, carrots, or zucchini for extra flavor.

For a spicier kick, increase the chili powder, or add fresh chilies or hot sauce to taste.

For a vegan version, use tofu, vegetable broth, and omit the fish sauce.

Nutrition

Find it online: https://yumntasty.com/ceylon-chicken-curry-noodle-soup/