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The ingredients needed to make Curry Chicken Noodle Soup:
- Use For the chicken
- Provide 680 g boneless chicken breast, cubed
- Provide 2 tablespoons olive oil
- Prepare 1 tablespoon lemon juice
- Take 1 tablespoon chicken spice
- Get to taste Salt
- Take to taste Pepper
- You need For the soup
- Get Chicken, cooked
- Provide 1 tablespoon coconut oil
- You need 1 onion, sliced thinly
- Provide 1 tablespoon fresh ginger, grated
- Provide 2 teaspoons garlic, crushed
- You need 2 tablespoons masala mix
- You need 6 cups boiling water
- Use 1 chicken stock cube
- You need 2 carrots, sliced thinly
- Use 1 red pepper, sliced thinly
- Get 400 milliliter coconut cream
- Get 230 g rice noodles
- You need to taste Salt
- Get to taste Pepper
- You need For the garnish
- Take Carmelised onion squares from Woolworths
- Use leaf Micro crimson
- Take Sumac spice
Steps to make Curry Chicken Noodle Soup:
- For the chicken. Heat a frying pan with the olive oil, add the chicken cubes and brown on all sides.
- Add spices and lemon juice, sauté until cooked through. Set aside.
- For the soup. In a soup pot on medium heat, melt the coconut oil and add the onions, ginger, and garlic. Sauté 4 - 5 minutes, stirring occasionally.
- Add masala mix and sauté for 2 - 3 minutes, be careful not to burn the spice. Add the boiling water, stock cube, and cooked chicken, let simmer until the stock cube has completely dissolved.
- Once the stock cube has dissolved, add the coconut cream, carrots and red pepper. Bring the soup to a boil and simmer for 10 minutes, or until carrots are cooked.
- In the meantime bring water to a boil in a separate pot. Add the rice noodles and cook for 6 minutes, remove from heat and immediately place the noodles in cold water to prevent further cooking.
- Strain the noodles and add to the soup, season to taste, and serve.
- Garnish with sumac spice and micro herbs. Serve with carmelised onion squares or any savory treat and enjoy!
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