Coconut Curry Chicken Noodle Soup

Can't ever find kaffir leaves so I just substituted some lime juice. In my opinion, extra lime juice is critical to this recipe. While it comes out much more like a soup and less like a heavy bowl of curry, I found that adding the half cup of half/half was largely unnecessary if you go with standard coconut milk (vs. low fat).

What an amazing recipe! We have been making this since it first appeared in the Times-- in fact, it is ALWAYS the dish I request on my birthday. A flavor explosion in your mouth. I highly recommend adding the potatoes, though I prefer them firmer than the recipe recommends. It goes quite quickly once the ingredients are prepped.

Excellent, but do have a few comments/suggestions. Mince lemon grass? No way. Hard work it never softens 1T not enough. Easy way. Cut off ends, hit stalk w/back of knife and tie stalk into bundle using coarse outer leaves. Remove before serving. Can use cooked chicken. Works fine. I used low fat coconut milk and no 1/2n1/2. Fewer calories lighter taste. Subbed sliced Bok Choy for bean sprouts. Used Massamam curry paste for darker color and tamarind taste. Upped turmeric for color. Lovely.

excellent. I added some bok choy for a bitter kick. Great easy meal.

Was best next day, allowing flavors to blend. Defiantly add the potatoes and cook in broth before adding the chicken. A hardier noodle the rice noodles may make this a more substantial dish.

Curry powder can vary. If you make your own, I found this online recipe for Thai curry powder. (This is half the original and I used all of these amounts in the curry.) I'm very interested in other recipes for Asian curries. Constantly stir in med-high dry cast iron pan. Don't burn: 1/2 T Tumeric 2 Bayleaves 1 1/2 T Coriander seeds 1 T Cumin seeds 1 T ground Ginger 1 T White pepper 1 t Chili flakes 1 Whole Cloves Pound w/ mortar and pestle or grind in grinder.

Great light Sunday lunch! Added 2 large boiled potatoes and a head of chopped bok choy. Made my own curry powder off a recipe I Googled, took like 5 mins (https://www.google.com/amp/s/ganga108.wordpress.com/2016/10/16/malay-cur... Fried shallots are a must! Might add a couple more of the traditional 'khao suey' garnishes next time: minced green chillies, red pepper flakes, peanuts, sliced hard boiled eggs...

I always add sweet potatoes to this soup because they truly do steal the spotlight in this already excellent dish. As written and careful tasting, it's really good!

AMAZING ! my husband and I were blown away at how fabulous this is ! He had mouth surgery and I didn't add the chicken but it was still out of the ball park !

Outstanding! I only used 3 cups of chicken stock to make a thicker soup. It's perfection

This was amazing. I added a soft boiled egg.

This is one of the most flavorful dishes I've ever tried! If you haven't tried this recipe yet, you're absolutely missing out on something very special!!!

This was really great and fast. I didn't have any half-and-half, so used whole milk instead, which worked fine. I really like the idea of adding potatoes and will try that the next time I make this.

I had trouble finding fresh lemongrass or lime leaves. I used about 1/2 tsp of lime zest instead as well as the juice of a full lime. I also was able to find a curry 'base' in a jar that was turmeric and lemongrass flavored, so I added this in place of the lemongrass! I chose to add snow peas for some additional heartiness. This was so fun to make and tasted delicious!

I put this together using leftover roasted chicken which I added at the end after the vermicelli. I started with the onion and a diced carrot, sadly had no fresh ginger but used plenty of garlic. I didn't use half & half, but put a dollop of sour cream on top when serving. My sambal was quite spicy so I'm glad I didn't use the full teaspoon. It worked as a somewhat improvised dish, and adding basil was great, and green veggies would also be delicious.