Chicken Curry Noodle Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	266%	47%
fat	2%	3%
aromatics	25%	17%
acid	7%	0%
salt	2%	1%
vegetables and beans	27%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

17 g	1 tbsp. fish sauce
15 g	1 tbsp. fresh lime juice
16 g	1 tbsp. red curry paste
680 g	1 1/2 lb. boneless, skinless chicken breasts
14 g	1 tbsp. neutral oil
150 g	1 medium red onion, finely chopped
120 g	1 red bell pepper, seeds and ribs removed, finely chopped
61 g	1 medium carrot, peeled, finely chopped
	1 Thai chile, thinly sliced
12 g	4 garlic cloves, finely chopped
6 g	1 tbsp. finely chopped peeled ginger
31 g	2 tbsp. red curry paste
850 g	2 (15-oz.) cans coconut milk
960 g	4 c. low-sodium chicken broth
32 g	2 tbsp. (or more) reduced-sodium soy sauce
2 g	1 tsp. ground coriander
1 g	1/4 tsp. cayenne pepper
170 g	6 oz. egg noodles
31 g	2 tbsp. fresh lime juice
	Kosher salt
	Dried chow mein noodles, coarsely chopped fresh cilantro, chili oil (optional), and lime wedges, for serving

Method: 6 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>I made this special soup for the first time yesterday, and it won’t be the last! I already had some of the Asian ingredients called for in the recipe, so picked up a few more, and forged ahead. I only made one change, and that was to add fish sauce only to ” — a cook, 5★

“<p>I really enjoyed making and eating this soup, so flavorful!! (I'm allergic to fish so I used a mix of oyster sauce, soy sauce, and rice vinegar as substitute)</p>” — a cook, 5★