Coconut Curry Chicken Noodle Soup
- 1–1½ pounds boneless skinless chicken (thighs or breasts), cut into 1 in pieces
- 1 + 1 tablespoons curry powder
- 2 + 1 teaspoons Momofuku Spicy Seasoned Salt
- 2 shallots, sliced
- 1 inch ginger, chopped
- 4 cloves garlic, sliced
- 2 cans chickpeas, drained
- 2 cans coconut milk
- 2 cups chicken broth
- 3 packs Momofuku Spicy Soy Noodles (or other Momofuku noodle of your choice)
- olive oil
- 2 limes, sliced (optional)
- basil or cilantro, chopped (optional)
- Momofuku Chili Crunch
Coconut Curry Chicken Noodle Soup Content
Inspired by a chickpea curry we used to serve at Ssäm Bar, this dish is an untraditional adaption that includes our Momofuku Spicy Soy Noodles. Pro tip: you can make the soup in advance, then cook the noodles in the soup right when you are ready to serve.
Toss chicken with 1 tablespoon curry powder and 2 teaspoons Momofuku Spicy Seasoned Salt.
Heat ¼ cup olive oil in a large pot or dutch oven over medium high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and reduce heat to medium.
Add shallot, ginger, and garlic and cook until they are lightly browned, about 5 minutes. Add chickpeas, remaining tablespoon of curry powder, and remaining 1 teaspoon of Momofuku Spicy Seasoned Salt and cook until softened, breaking up with the back of your spoon, about 5 minutes more.
Add 2 cans coconut milk, 2 cups chicken broth, 3 Momofuku Spicy Soy Noodles sauce packets, and bring to a boil. Add chicken, cover, lower heat to simmer, and cook for 10 minutes until chicken is cooked through.
When you are ready to serve, increase heat to high and bring to a boil. Add noodles to pot and boil for 2 minutes. For a more soup-y meal—add 1 to 2 noodle packs. For a more noodle-y meal, add up to 3. Serve with basil and limes, and top with Momofuku Chili Crunch.
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