A delicious and comforting Japanese noodle dish with chicken and curry flavor.
Prep
15 minutesCook
30 minutesReady In
45 minutesLevel
EasyRating
/rating_on.png "1 Star")
/rating_off.png "3 Stars")
Loading...| 2 chicken breasts, thinly sliced | |
| 2 tablespoons curry powder | |
| 1 onion, thinly sliced | |
| 2 carrots, sliced | |
| 2 cloves garlic, minced | |
| 1 tablespoon vegetable oil | |
| 4 cups chicken broth | |
| 1 cup coconut milk | |
| 2 packets udon noodles | |
| Salt and pepper to taste | |
| Fresh cilantro, chopped (for garnish) |
| 1. | In a large pot, heat the vegetable oil over medium heat |
| 2. | Add the minced garlic and sliced onion to the pot and cook until the onion is translucent, about 5 minutes |
| 3. | Add the sliced chicken breasts and cook until they are no longer pink in the middle, about 7-8 minutes |
| 4. | Stir in the curry powder and cook for another minute to toast the spices |
| 5. | Add the sliced carrots, chicken broth, and coconut milk to the pot and bring to a simmer |
| 6. | Let the soup simmer for 15 minutes to allow the flavors to meld together |
| 7. | Cook the udon noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process |
| 8. | Divide the cooked udon noodles among 4 bowls and ladle the curry soup over the noodles |
| 9. | Garnish with chopped cilantro and serve hot |
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