Madras Curry Chicken Noodle Soup
An Asian-inspired Madras Chicken Noodle Soup brimming with flavour. Fried garlic and garlic oil, combined with toasted chilli flakes and chickpea flour; work as a natural thickener in this deeply fragrant and satisfying noodle soup.
Ingredients − Serves 6
- 1.5 kg chicken, made up of 2 wings, 2 drumsticks, 2 thighs and some tenderloins or breast pieces, all cut into chunks (refer Step 1 below)
Pound to a fine smooth paste
- 2 fresh red chillies
- 4 large golden shallots, peeled and chopped
- ½ tsp chilli powder
- 4 garlic cloves, roughly bashed
- 1 tbsp oil
- 4 tbsp Latasha’s Kitchen Madras Curry Paste
- 400 ml low sodium chicken stock or homemade broth
- 400 ml coconut milk
- 400 ml coconut cream
- 2 tbsp Chef’s Choice fish sauce
- ¼ cup tamarind extract, or to taste (see note below)
- 3 eggs, at room temperature
- 500 gm fresh egg noodles, medium thickness
- 60 ml (¼ cup) oil
- 8 garlic cloves, thinly sliced on a mandolin
- 2 tsp roasted chilli flakes and 2 tbsp roasted chickpea flour
- Deep-fried garlic
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- Remove wing tips from chicken wings, then cut winglets into 2 pieces each. Halve the drumsticks across the joint. Quarter the thighs through the joint and crossways. Refrigerate chicken until required, removing from fridge 5 minutes before cooking. Place chicken broth in a large saucepan.
- In a large saucepan, add oil and fry pounded ingredients over medium-high heat for 2-3 minutes until slightly golden. Next add Latasha’s Kitchen Madras Curry Paste with ⅓ cup water and cook gently for another 8 minutes until the mixture becomes fragrant and a thickish paste forms. Now add chicken pieces, coat well with the paste and fry until chicken starts to caramelise slightly.
- Then add coconut milk and cream and chicken stock/broth and bring to the boil. Reduce heat to low and simmer uncovered until chicken is cooked through and juices run clear when pierced with a skewer (15-20 minutes). Season to taste with fish sauce and tamarind juice for a nice balance. Keep warm.
- Meanwhile, heat a small saucepan until warm. Add chilli flakes and chickpea flour and dry toast in pan until nutty, golden and fragrant. Remove and keep aside.
- In the same small saucepan, heat oil until it starts to shimmer. Add garlic slices and deep fry, stirring occasionally, until golden brown (2 minutes). Remove immediately with a slotted spoon and drain on paper towels. Reserve oil.
- Boil eggs in a small saucepan of boiling water over high heat until cooked to your liking (8 minutes for medium-boiled). Refresh eggs in cold water and set aside. Peel and halve just before serving.
- Cook noodles in a large saucepan of boiling water until al dente (3-4 minutes). Drain well, then divide among warm serving bowls.
- Ladle curry soup and chicken over noodles. Top with fried garlic, a drizzle of garlic oil, half boiled egg, roasted chilli flakes and chickpea flour.
NOTE: Tamarind extract is best made fresh. To make 80 ml extract, combine 1 tablespoon tamarind pulp with 120 ml hot water and warm in a small pot until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.