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🍽️ Creamy Curry Chicken Soup

369 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cook the noodles in salted water exactly according to the package instructions. Drain them, rinse briefly with cold water, and let them drain well. Wash the chicken breast, pat it dry, and remove the skin.
  2. 2. Place the chicken breast together with the broth and the curry paste in a pot and bring everything to a boil.
  3. 3. Skim off the rising gray foam with a skimmer. Let the broth simmer with the meat over medium heat for 20 minutes.
  4. 4. Peel and chop the ginger meanwhile. Wash the lemongrass stalks, remove the tough outer leaves, and crush them with the flat side of a knife. Wash the chili pepper, halve it, and remove the seeds.
  5. 5. Add the ginger, lemongrass, and chili to the pot and let the soup cook for another 10 to 15 minutes. Remove the chicken breast and let it cool on a plate. Wash the corn cobs and halve them lengthwise. Trim the snow peas, wash them, and halve them crosswise.
  6. 6. Clean the shiitake mushrooms, cut out the stems, and halve the caps depending on their size.
  7. 7. Remove the cooled chicken meat from the bone with a small knife and cut it into cubes. Squeeze the lime. Chop the peanuts. Wash the basil, shake it dry, and chop it finely.
  8. 8. Bring the broth back to a boil. Add the corn cobs and the mushrooms and cook them for 5 minutes. Add the snow peas and cook them for another 2 minutes.
  9. 9. Add the coconut milk, lime juice, and chicken cubes to the pot and bring to a boil once. Remove the lemongrass. Add the noodles and warm them briefly. Divide the soup among bowls, sprinkle with chopped peanuts and basil, and serve.

Nutrition per serving