Broken Down Little Girl Curry Noodle Soup
The curry helps as a mood booster and the spiciness of the curry and chili oil help cleanse the palate and sinuses. Good on a cold morning for breakfast or anytime you need a bit of comfort.
Ingredients
Single Serving
- 1 ½ to 2 cups boiling water
- 1 tsp bouillon My favorite is Better Than Bouillon Brand, Vegetable Base or Chicken Base
- ⅛ to ¼ tsp chili oil
- ½ to 1 tsp dark sesame oil
- 1 to 1½ tsp yellow curry powder (see recipe on how to create your own yellow curry powder)
- ½ tsp Soy sauce or Tamari (gluten-free)
- ½ serving pad thai rice noodles or rice noodles of your choice The rice noodles are gluten free, but you can also use ramen noodles as well.
Large Version with veggies and chicken
- 7-8 cups water
- 2 tbsp bouillon see note above about this ingredient
- 1 to 2 tsp chili oil
- 1 to 3 tsp dark sesame oil
- 1 tbsp Soy souce or Tamari see note above about this ingredient
- 2 carrots, chopped or sliced
- 2 celery stalks, chopped or sliced
- 3 chicken thighs, chopped or cubed, optional
- 1 to 3 servings pad thai, rice noodles, or ramen noodles
Instructions
- Add all ingredients except the noodles.
- Stir together and add the noodles. If using pad thai noodles, you might need to cook them a bit longer. Using the microwave for about a minute helps. Other thinner rice noodles usually cook very quickly in the hot broth, but nuking in the microwave might be necessary.
- For the single serving, you can add veggies. However, it will take longer to cook.
- For the large version, I used chicken thighs that I already cooked. However, if you start raw, you will need to season with salt and pepper, then increase your cooking time until the chicken are cooked thoroughly.
- Also, for the larger version, I put all the ingredients into a slow cooker set to high for a few hours. The longer it cooks, the better the flavors permeate.
- This freezes beautifully! I had some after 6 months and it still tasted wonderful.