Madras Curry Chicken Noodle Soup

4 July 2019 By

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
  • Salt


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cook noodles in a large saucepan of boiling water until al dente (3-4 minutes). Drain well, then divide among warm serving bowls.
  8. 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.