I’ve been tweaking a curry chicken noodle soup recipe for a while to get closer to my favorite restaurant version at a local Teochow place (@vinouspleasure).
Started with the recipe below from Woks of Life (@LulusMom1), and after looking around for Teochow recipes, I bought a Viet curry powder (very flavorful, much more than generic) and now use both red curry paste and the curry powder, which amps up the flavor in the right direction.
Occasionally I add more aromatics and herbs – ginger, garlic, lemongrass, cilantro stems, scallions, red onion – which also intensify the broth.
For the broth itself, a gelatinous bone broth helps a lot – I either start with chicken legs for the soup, or if I’ve made bone broth previously, then it’s faster and easier (even shredded rotisserie chicken works in that case). I mostly use coconut cream instead of coconut milk so the creaminess doesn’t dilute the curry-ness.
Noodles vary, from flat chinese wheat noodles to vermicelli to fat rice noodles / ho fun, though I think the flat noodles stand up best to the soup. Potato when I want the Teochow version.
I usually steam or blanche some greens to add too.
Finish with fish sauce, lime or lemon juice or vinegar, palm sugar, and fresh cilantro and scallions.
Never not good, and sometimes fantastic!
Here is this week’s version, using homemade beef bone broth and rotisserie chicken, plus a bit of potato, yu choy, and snow peas. Bomb!
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