Best 3 Ceylon Chicken Curry Noodle Soup Recipes

Embark on a culinary journey to Sri Lanka with our Ceylon Chicken Curry Noodle Soup, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of aromatic spices, tender chicken, and springy noodles, simmered in a rich and flavorful coconut milk broth. As you savor each spoonful, you'll be transported to the vibrant streets of Colombo, where the air is filled with the enticing aromas of local cuisine.

In this comprehensive guide, we'll provide you with step-by-step instructions to recreate this authentic Sri Lankan delicacy in your own kitchen. We'll also introduce you to a collection of equally enticing recipes, including our fragrant Chicken Biryani, a crowd-pleasing dish featuring succulent chicken, aromatic rice, and a medley of spices; our flavorful Beef Rendang, a slow-cooked beef curry that bursts with bold flavors; and our refreshing Mango Lassi, a creamy and tangy yogurt-based drink that perfectly complements the spicy dishes.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to the beautiful island of Sri Lanka.

Here are our top 3 tried and tested recipes!

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams

CURRIED CHICKEN SOUP

Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

CURRY NOODLE SOUP RECIPE BY TASTY

Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
Add the red curry paste and cook another 2-3 minutes.
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
Stir in the lime juice and add salt to taste.
Garnish with cilantro and serve immediately.
Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

Tips:

Use fresh ingredients whenever possible. Fresh vegetables, herbs, and spices will give your curry noodle soup the best flavor.
Don't be afraid to experiment with different ingredients. There are many different ways to make curry noodle soup, so feel free to add or subtract ingredients to suit your own taste.
Make sure to cook the chicken thoroughly. Chicken is a common ingredient in curry noodle soup, and it's important to make sure it's cooked all the way through before serving.
Serve the soup hot. Curry noodle soup is best served hot, so make sure to reheat it before serving if you've made it ahead of time.
Garnish the soup with fresh herbs or vegetables. This will add a pop of color and flavor to your soup.

Conclusion:

Curry noodle soup is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy dinner idea, give curry noodle soup a try.