Thai Curry Chicken Noodle Soup
Recipe courtesy Tina Washburn
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- Recipe categories: Rice, Poultry, Chicken, Beans and Legumes, Peas,
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Total Reviews: 3
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By mckids-3_4634574
Godfrey, IL
on March 31, 2010
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I just tried the version that was published in Cooking Light and I thought that it was wonderful. So easy to make and the flavor is unbelievable.
By deehack_12773824
Blaine, 87
on March 29, 2010
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Me and my mom made this and LOVED it!! we did the same thing that the person did. We skipped down to the grapeseed oil and then added the snow peas before the spinach and we also added some matchstick carrots.I think adding some more veggies like broccoli would be good too. We decided to add the uncooked noodles into the broth before putting the chicken in to skip a few steps but they ended u being too over cooked so I understand why it asks to do it separately. Other than that it was very good! I plan on making it again!
By sarah_finley_12...
Okemos, 62
on March 29, 2010
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After watching URS last night, I was psyched to try this recipe. And it was yummy...great broth. My greatest complaint is that there are too many steps in the directions. Instead of boiling the chicken and snow peas in the beginning, I first made the soup starting at "1 tablespoon grapeseed or coconut oil." Then before adding the coconut milk, I threw in the chicken breasts, which I just thinly sliced. I added the snow peas at the end with the spinach since they're are both to only cook for 30 seconds. Not sure how this might change the end product, but it tasted great!