• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • CONTACT
    • TALENT CONTACT
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • FLORAL EDIBLES LIST WITH PHOTO
    • ORGANIC EDIBLE FLOWERS RESOURCES
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
  • OPERA JOURNEY
  • AWARDS and PUBLICATIONS
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Coconut-Curry Noodle Soup from Martha Stewart Living

November 21, 2011 by athomewithrebecka 9 Comments

Thai Soup

 

I found this delicious recipe in this months Martha Stewart Living Magazine.  I've made a couple of changes based on my pantry and will include my changes in the recipe.  A steamy hot bowl of this fragrant soup will be certain to warm you to the bone

Coconut-Curry Noodle Soup from Martha Stewart Living

 
Recipe Type: Soup
Author: Rebecka Evans Owner At Home with Rebecka
Ingredients
  • For the soup:
  • 10 ounces Chinese wheat noodles or rice noodles ( I used Thai rice noodles)
  • 1 tablespoon vegetable oil
  • ¼ cup plus 1 tablespoon Thai yellow curry paste (I mixed equal parts Tikka Masala, coriander lemon base and hot curry paste, cumin and chili base)
  • 4 cups chicken stock (I used 2-½ tablespoons chicken base and 4 cups water)
  • 1 lemon
  • Lemon Pepper Chicken:
  • 4 large chicken breast, pounded to ½ inch thickness, to promote even cooking time
  • 4 Serrano chili peppers
  • 3 garlic cloves
  • 1 lemon
  • 2 tablespoon vegetable or peanut oil
  • salt and pepper to taste
Instructions
  1. For the soup:
  2. Boil noodles according to manufacturer's instructions. Drain and rinse under cold water. Toss with teaspoon oil.
  3. Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste until fragrant, 1 to 2 minutes. Whisk in stock,. Raise heat, and bring to a boil.
  4. Cut lemon in half, and squeeze 1 half into saucepan. Divide noodles into 4 bowls. Garnish with basil or mint and lemon wedges
  5. For the Chicken:
  6. Slice Serrano chilies and garlic thinly
  7. Heat 1 tablespoon oil in a heavy bottom skillet on medium heat, add half of the chilies and garlic, sauté for about 30 seconds, add 2 seasoned chicken breast and sauté until juices run clear,
  8. cut lemon in half and squeeze juice from one half over cooked breast, cook additional 30 seconds, remove from pan and let rest until ready to serve
  9. repeat with 2 remaining chicken breast, and allow chicken to rest 5 minutes before slicing thinly. Garnish and serve

Thai Soup

« Bread Pudding with Caramel Sauce
Christmas Cookie Exchange-Linky Party »

Reader Interactions

Comments

  1. Chaya

    November 27, 2011 at 7:59 pm

    I am back. I am featuring this soup, tomorrow on My Meatless Mondays. I love your photo as well as the recipe.

    Reply
  2. ~LadyM

    November 26, 2011 at 6:08 am

    oh my gosh, I think I need to eat. These food posts are making me hungry 😉

    Reply
  3. kitchen flavours

    November 24, 2011 at 2:02 pm

    What a delicious looking bowl of curry noodles! The colour is so appetizingly delicious! Curry noodles is one of the most popular noodles in Malaysia and I'm so craving for a bowl after seeing this! Yum!

    Reply
  4. [email protected]

    November 24, 2011 at 5:00 am

    Wow what a different sounding soup. Move over chicken noodle!!!

    Reply
  5. Val Curtis

    November 23, 2011 at 11:18 pm

    Oh Rebecka, I am so OVER Thanksgiving after seeing this recipe! I can't wait to make this when we return home. XOP.S. your first picture is gorgeous!!!

    Reply
  6. At Home with Rebecka

    November 22, 2011 at 10:29 pm

    Shirley, I'm honored by your sweet comment! Coming from you it really means a lot! I loved your Angry Birds post! What a wonderful experience for you♥

    Reply
  7. Blackswan

    November 22, 2011 at 7:40 am

    Lovely dish & I can never resist a bowl of spicy noodles. Rebecka, u've hit the right note with the strong colour of the curry 🙂

    Reply
  8. At Home with Rebecka

    November 21, 2011 at 11:25 pm

    Hi Chaya, Happy to aid in your search for delicious soup recipes. This one's a keeper! Thanks for visiting me and for following my blog!

    Reply
  9. Chaya

    November 21, 2011 at 10:42 pm

    Now that the weather is changing, it does that every week, I am collecting soup recipes and plan to have lots of soup on weekday nights. This looks like one, I should include. Thanks for sharing on My Meatless Mondays.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

World Food Championships FINAL TABLE

Sandwiches

  • Tarragon Chicken Salad Sandwiches
    Tarragon Chicken Salad Sandwiches
  • Coffee Bacon BLT with Smokey Pimento Cheese Spread
  • Wakamatsu's Peachy Good Waffle Sandwich
    Wakamatsu's Peachy Good Waffle Sandwich
  • Sandwich Loaf recipe
    Women's Auxiliary Luncheon Sandwich Loaf

Trending Cakes

  • Strawberry Creme Crinkle Cake
    Strawberry Crème Custard Crinkle Cake
  • Strawberry Angel Food Cake
    Strawberry Angel Food Cake
  • Lima Bean and Ham Stew Recipe
    Lima Bean & Ham Stew with Sweet Cornbread Cake
  • The "Upside-Down" Filled Jelly Roll Cake
    The "Upside-Down" Pineapple Filled Jelly Roll
https://youtu.be/Hn9HuhgLIEk
https://youtu.be/_WQZag2VAJ8

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021 At Home with Rebecka