Yellow Curry Noodle Soup

The recipe Yellow Curry Noodle Soup is ready in approximately 1 hour and is definitely an amazing gluten free and dairy free option for lovers of Indian food. This recipe serves 6. One serving contains 283 calories, 19g of protein, and 18g of fat. For $1.64 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 24 people found this recipe to be tasty and satisfying. If you have broccoli florets, garlic cloves, carrots, and a few other ingredients on hand, you can make it. It is brought to you by My San Francisco Kitchen. A couple people really liked this soup. Overall, this recipe earns a solid spoonacular score of 70%. Similar recipes are Coconut Curry Noodle Soup, Vegetable Curry Noodle Soup, and Thai Curry Chicken Noodle Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 40 minutes

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Ingredients:

½ cup broccoli florets

1 can (13.5 oz) coconut milk

2 carrots, peeled and chopped

2 boneless, skinless Foster Farms Simply Raised Fresh Chicken Breasts

2 tbsp curry powder

1 tbsp minced fresh ginger

6 garlic cloves, minced

½ tsp ground coriander

2 tbsp olive

1 red bell pepper, cored and chopped

1 tsp salt

2 tsp turmeric powder

½ cup water

1 small yellow onion, chopped

1 large zucchini, chopped

Equipment:

oven

frying pan

Cooking instruction summary:

Preheat the oven to 375 degrees F.Add the onion to the skillet and cook until translucent, about 7 minutes.Stir in the spices, 1 tsp salt, garlic and ginger and cook for 2 minutes.Add the vegetables and pour the coconut milk and water over the top.Bring the skillet to a boil, then cover and bake in the oven for 40 minutes.Drain the noodles and sit in hot water for 1 minute.Drain the noodles again and toss with the curry.

 

Step by step:


1. Preheat the oven to 375 degrees F.

2. Add the onion to the skillet and cook until translucent, about 7 minutes.Stir in the spices, 1 tsp salt, garlic and ginger and cook for 2 minutes.

3. Add the vegetables and pour the coconut milk and water over the top.Bring the skillet to a boil, then cover and bake in the oven for 40 minutes.

4. Drain the noodles and sit in hot water for 1 minute.

5. Drain the noodles again and toss with the curry.


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