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Yellow Curry Noodle Soup
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Servings
8
Author
Katie @ The Daily Menu
Ingredients
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
Instructions
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