Curry Mee
A quick and comforting coconut curry noodle soup with chicken, topped with crispy fried noodles, fresh cilantro, and a squeeze of lime. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 30g
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 whole lime
- ½ cup cilantro
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until tender, about 5 minutes. Drain and set aside.
- 2
In a large pot, heat 1 tbsp oil over medium-high. Add 1 lb chicken breast (cut into bite-size pieces) and cook until browned and cooked through, about 6 minutes.
- 3
Stir in 2 tbsp curry powder and cook for 1 minute until fragrant. Add 1 can coconut milk and 2 cups water. Bring to a simmer and cook for 5 minutes, until slightly thickened.
- 4
Divide noodles among bowls. Ladle the curry broth and chicken over. Top with 0.5 cup chopped cilantro and a squeeze of lime from 1 lime. Serve with crispy fried noodles if desired.
Tools you’ll need
- large pot
- colander
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
