Chicken Curry Soup

I am part of a wonderful cooking board with a group of ladies who love cooking and food. Some are bloggers and some are not, but all are a great support and fun to talk with.  We previous did a recipe swap and decided to bring it back because it was something we all enjoyed. Our swap runs every other month and a different theme is selected by the group. The theme for this month was blogger’s choice, so I was able to select any recipe from my assigned swapper. 

This month I received Ali’s blog Sparks From my Kitchen.  I have made a few recipes from her blog in the past and have always liked them. In fact,  my favorite pumpkin bread recipe is from a previous swap with her. This month I wanted something that was perfect for colder evenings and quick for a weeknight meal. When I came across her recipe for Chicken Curry Soup I was sold.  Like her, I also love curry and do not cook with it as often as I should. The recipe was wonderfully easy and loved by my entire family. This was actually one of the first times Kellen tried curry and he loved it! I couldn’t find the recommended noodles, but I used a packaged cooked udon noodle and it turned out great. I also made a few adjustments to the ingredient amounts to reflect what I used while cooking. I opted to use full fat coconut milk and added a little extra chicken stock because I think it make the soup a little thicker than lite coconut milk.  I was really thankful for the tip to cook the noodles till they were almost dry. I thought of just adding them with a little curry powder, but drying in the pan makes a big difference and is delicious. When I made the soup the first time we all loved it so much I put it on our meal plan for the following week! Thank you Ali for a wonderful new recipe! 

Thank you to all the ladies who participated! I will have a round-up posted later today so you can visit all the the swappers and check out their yummy creations! 

My cousin and her husband are coming to town this weekend and I am so excited! She is a vet and is always really busy with her residency, and a chance to spend the weekend with her and her husband is very exciting! Plus, my Dad is making his Brandy Mustard Steaks, and that makes this every more wonderful!

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 small onion, diced
1 1/2 cup chicken stock
2 1/2 Tbl yellow curry, divided
1/2 tsp sesame oil
2 8oz packages cooked udon noodles, drained, rinsed and drained again
1 can coconut milk
1 tbsp honey
2 tbsp low-sodium soy sauce
1 16oz package frozen stir-fry veggies

Instructions

In a large pot, heat the olive oil over medium heat. Add the chicken and cook almost completely. Add the onion and cook for a minute. Add the 2 tablespoons of curry powder and stir. Add the coconut milk, a bit at a time, stirring. Add the chicken stock, honey and soy sauce. Bring to a slow boil and cook for 5 minutes.

While the soup cooks prepare the noodles.  Heat sesame oil in a pan over medium/high heat. Add the noodles and stir for a few minutes. Add 1/2 tablespoon of curry powder, and continue stirring until the noodles are almost dry. Remove from heat and set aside.

Add the vegetables to the soup, cover and cook for an additional 5 minutes.
Place noodles in the bottom of each bowl and ladle soup over the top.

Serves 4.