Massaman-Inspired Chicken Noodle Soup
Massaman-Inspired Chicken Noodle Soup
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  • Summary

    This dish is sort of a fusion between Massaman curry and chicken noodle soup. For those who aren't familiar with Massaman, it is a Thai curry with a lot of Indian influence. It typically contains a protein source as well as carrots, potatoes, and peanuts. I've taken liberties with the spicing both to suit my taste, and to make it fairly simple. It's best when made with a homemade chicken stock, but in a pinch I have used Swanson's Natural Goodness Low-sodium Chicken Broth diluted with water to good effect. The stock is infused with aromatics and fish sauce to give it some Thai flavors, then seasoned with sweet curry powder to add an Indian flair. Bone-in breasts give the dish a slightly meatier flavor, while the dish made with boneless breasts is a bit lighter and more floral. The coconut milk rounds out the flavors and adds richness. I like using the carrots in 2 forms -- cooked rounds for sweetness, and raw julienne strips for texture. The potatoes and noodles add heft. The peanuts add texture and flavor. The combination is extremely satisfying without seeming overly heavy. This dish can be prepped and cooked in just under an hour, yet it yields a surprisingly complex flavor. It's my new go-to jazzed up version of chicken soup for when I've got a cold, or just need a comforting bowl of warm goodness.

    Ingredients

    • 6 cups chicken stock (or substitute 2 cans low-sodium chicken broth + 2 1/2 cups water)
    • 1 tablespoon fish sauce, plus additional to taste
    • 2 stalks lemongrass
    • A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
    • 4 large garlic cloves
    • 2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
    • 2 large chicken breasts (boneless, skinless or bone-in split)
    • 3 large, fat carrots
    • 10 to 15 baby yellow or red potatoes, depending on size
    • 1/4 cup unsalted, roasted peanuts, plus additional for garnish
    • salt (optional)
    • 3 scallions (4 if they're really skinny)
    • 1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
    • 1 cup full-fat coconut milk
    • 2 packages pre-boiled udon noodles, 12 to 14 ounces total

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 634 % Daily Value *
    • Total Fat: 22 g 33.36%
    • Saturated Fat: 12 g 61.81%
    • Trans Fat: 0 g %
    • Cholesterol: 56 mg 18.52%
    • Sodium: 2365 mg 98.54%
    • Calcium: 91 mg 9.11%
    • Potassium: 614 mg 17.55%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 21%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 81 g %
    • Dietary Fiber: 7 g 27.61%
    • Sugar: 10 g
    • Protein: 29 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 85.87%
    • Vitamin C 18.53%
    • Vitamin D 0.15%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables1
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total4 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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