Yellow Curry Noodle Soup

Yellow Curry Noodle Soup
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 8
Author: Katie @ The Daily Menu


  • 1 tbsp Butter
  • 1 kg Chicken Drumsticks
  • 1 Onion
  • 4 Garlic Cloves
  • 2-3 tbsp Yellow Curry Paste
  • 6 tsp Chicken Stock Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1 Tin of Coconut Cream
  • 1-2 Orange Kumara
  • 2 Carrots
  • 2 Tins Whole Corn Kernals
  • 100 g Vermicelli Noodles


  • Slice the onion and crush the garlic cloves
  • Add the butter to a large soup pot, add the chicken drumsticks, onion and garlic. Brown for 6-8 minutes
  • Add the yellow curry paste to the soup pot, toss to coat the chicken, cook until fragrant; 1-2 minutes
  • Add the chicken stock powder, onion powder, garlic powder and dried parsley to the soup pot
  • Add the coconut cream and 6 cups of water to the soup pot
  • Peel and grate the carrots and kumara, add to the soup pot
  • Drain the tins of corn kernels, add to the soup pot. Stir and cover
  • Once boiling, turn the heat down to a simmer and continue to cook covered for 1 1/2 hours, stir occasionally
  • Remove the chicken drumsticks from the soup and take the chicken off the bone. Add the chicken meat back to the soup and discard the bones
  • Add the vermicelli noodles to the soup and boil for 1-2 minutes
  • Serve