Curry Chicken Noodle Soup
Photography Yuki Sato.
Who doesn’t love a chicken noodle soup — this one gets a cheeky twist with Indian aromatics.
Serves: 6 for Lunch ( or 4 for Dinner)
INGREDIENTS
2 tablespoons neutral cooking oil, eg grapeseed oil sea salt
2½ cups good-quality chicken stock
400ml coconut milk
2 tablespoons tomato paste
1 tablespoon honey
100 grams dried egg chow mien noodles
2 cups cooked chicken (from a rotisserie chicken or 1 poached chicken breast)
SPICE PASTE
1 onion, roughly chopped
3 cloves garlic, peeled and chopped
2 red chillies, chopped
1 thumb-sized piece fresh ginger, peeled and chopped
1 tablespoon each ground turmeric and curry powder
1 teaspoon each chilli powder, ground cumin and ground coriander
METHOD
SPICE PASTE: Put the onion, garlic, chillies, ginger and spices in a small food processor and whiz to a paste.
Heat the oil in a large heavy-based pot, add the paste, season with salt and cook for 8 minutes over a medium heat.
Add the stock, coconut milk, tomato paste and honey, and bring to a simmer for 20 minutes.
In a separate pot, cook the noodles according to the packet instructions then drain well under cold running water.
Add the chicken to the curry mixture and cook for another minute, then add the noodles and heat together for 1 minute before serving.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.