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Main Course, Indian  /  May 2, 2020

Yellow curry noodle soup

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This yellow curry noodle soup is super simple to make, doesn’t require any curry paste and comes together in 30 minutes! I use my home-made curry powder blend instead of traditional yellow curry paste to cut down on time taken while still making it very flavorful. Watch the full video below.

Yellow curry noodle soup

I have always been a big fan of Thai food. This recipe is inspired by my travels to Thailand and all the amazing food I got to enjoy while I was there. I was very fortunate to be able to take a cooking class while I was in Chiang Mai and I got to learn a lot about their local ingredients and preparations.

I came up with this yellow curry noodle soup recipe because I really missed being in Thailand and enjoying the amazing food and wanted to preserve those amazing memories & aromas. While this dish is not authentic, it still turned out very delicious and comforting. I will share some traditional and authentic dishes from my cooking lessons in future posts.

Yellow curry noodle soup

What makes this yellow curry noodle soup so good?

The best part about this yellow curry recipe is that I use my home-made curry powder blend instead of the traditional yellow curry paste to cut down on time taken while still making it very flavorful. 

Yellow curry paste is usually a combination of ground-up aromatic vegetables + curry powder. Although, using curry paste certainly amps up the flavor of this dish, I find that using a combination of my home-made curry powder blend + some whole flavoring ingredients like ginger, garlic, lemongrass, galangal and kaffir lime leaves produces a flavorful and well rounded soup. If you already have yellow curry paste on hand, you can certainly use it in this recipe.

I also love using my chicken bone broth in this recipe for an added boost of protein and collagen. I usually make a big batch of this bone broth and freeze it, so it comes in very handy to make recipes like this. Check out my post on chicken bone broth for more information and nutritional benefits on including this super food in your diet.

Yellow curry noodle soup

I highly recommend not leaving out any ingredient in the soup recipe itself. You can look for ingredients like lemongrass, galangal and kaffir lime leaves at your local asian grocery market. These ingredients also freeze really well! After I have used what I need in my recipes, I freeze the leftovers to use in other recipes. These ingredients will stay well in your freezer for up to 6 months.

  1. To freeze the galangal, slice it up into single portion sizes (about 1 inch) and freeze in a single layer on a tray for 2 hours. After 2 hours, transfer it to a freezer safe bag/box.
  2. To freeze lemongrass, divide the bottom 3 inch section from the tops and freeze them separately in freezer safe bags/boxes.
  3. To freeze kaffir lime leaves, lay them flat in a a freezer safe bag/box and freeze.

There is no need to thaw these ingredients for this recipe. Just use them directly from the freezer.

Yellow curry noodle soup

What substitutions can I make to make this yellow curry noodle soup recipe vegan?

This soup can easily be modified to be made vegan. Just use

  1. Vegetable/mushroom stock instead of chicken broth.
  2. Use soy sauce/coconut aminos instead of fish sauce.
  3. Leave out the chicken and egg from the toppings.
Yellow curry noodle soup

What kind of noodles should I use in this recipe?

You can use any ramen noodles of your choice in this recipe. Just follow the instructions on the package while cooking them.

I use these millet & brown rice noodles in this recipe. They are gluten free and taste amazing in this recipe as well as many other recipes I have tried. I also love these soba noodles and they too will also work well in this recipe. 

Storage and reheating instructions

This yellow curry noodle soup is a great recipe to make as meal prep. Undercook your noodles by a minute or so if you plan on storing this soup. Store the soup, noodles and toppings in separate containers in the refrigerator.

When you are ready to eat, add the noodles and soup into a bowl and heat it up in the microwave until it is hot. This process will cook the noodles a bit so under cooking the noodles will help. Then top the bowl with your toppings and heat for an additional 30 seconds or so until the toppings are warmed through.

I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
Yellow curry noodle soup

Yellow curry noodle soup

Viola
This yellow curry noodle soup is super simple to make, doesn't require any curry paste and comes together in 30 minutes! I use my home-made curry powder blend instead of traditional yellow curry paste to cut down on time taken while still making it very flavorful. 
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 people

Equipment

Frying pan
Frying pan
Heavy bottomed saucepan
Saucepan

Ingredients
  

To make the curry soup

  • 1 teaspoon avocado oil (or any oil of your choice)
  • 1.5 tablespoon curry powder (I use my home-made version. Here's the recipe)
  • 2 cups vegetable/mushroom/chicken stock (I use my home-made chicken bone broth.)
  • 1 inch ginger root
  • 2 garlic cloves
  • 1 kaffir lime leaf
  • 1 inch lemon grass
  • 1 slice galangal
  • 1 can coconut milk (I use the full-fat version, can size is 400 ml)
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce (or soy sauce/coconut aminos for vegan alternative)
  • kosher salt

For the filling and toppings

  • 2 teaspoons avocado oil (or any oil of your choice)
  • 1.5 cups shitake mushrooms or any mushrooms of your choice, sliced thinly
  • 2 garlic cloves finely chopped
  • 1/2 red bell pepper sliced thick
  • ramen noodles of your choice (around 1.5 oz/40 gms per serving)
  • 1 cup rotisserie chicken breast shredded into chunky pieces
  • 2 eggs
  • 2 stalks green onions finely chopped
  • 2 tablespoons chopped cilantro leaves
  • kosher salt
  • 1 lime cut into wedges

Instructions
 

To make the toppings

  • Heat 1 teaspoon oil in a frying pan and add in the shitake mushrooms when it is hot. Cook the mushrooms on high heat until they are lightly browned. Now add in the chopped garlic and cook for 2 minutes. Season this mixture with salt and pepper and reserve it for later.
  • (Optional step) In the same pan, heat another teaspoon of avocado oil and add in the red bell peppers when its hot. Cook the peppers for about 2 minutes before seasoning with salt and pepper and reserving for later.
  • In a saucepan, heat water until it comes up to a rolling boil. Drop in the eggs and cook them for exactly 6 minutes (for soft boiled eggs). Transfer the eggs into an ice bath to cool down before peeling and reserving for later. If you like your eggs fully cooked, cook them for 8 minutes instead.

To make the curry soup & noodles

  • Heat a teaspoon of oil in a stock pot. When it is hot, add in the curry powder and toast it for about a minute or until it is fragrant. Be careful to not let the spices burn.
  • After the spices are toasted, add in the stock, garlic, ginger, galangal, lemongrass and kaffir lime leaf and let this mixture come up to a boil. Cover the lid and let it simmer for about 15 minutes.
  • While the soup is simmering, cook the noodles of your choice as per the package instructions. Reserve the noodles for later.
  • After the soup has simmered for 15 minutes, add in a can of coconut milk, brown sugar, fish sauce and salt and simmer for about 5 minutes. Taste and adjust for seasoning if needed.
  • Finally pick out all the whole spices from the soup and squeeze in the juice of half a lime before turning off the heat.

For serving

  • Portion out the noodles into bowls and pour the hot soup over the noodles. Stir the noodles in the soup to loosen them (if they have dried out while waiting for the soup to the done).
  • Top with your favorite toppings. I have topped this soup with shredded rotisserie chicken breast, sauteed mushrooms and red bell peppers, soft boiled egg, finely chopped green onions and cilantro.

Video

Notes

This soup can easily be modified to be made vegan. To make it vegan, use
  1. Vegetable/mushroom stock instead of chicken broth.
  2. Use soy sauce/coconut aminos instead of fish sauce.
  3. Leave out the chicken and egg from the toppings.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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Hi friends! Happy Friday! How has your week been? Hi friends! Happy Friday! How has your week been?

I have a new post on the blog, it's my current favorite breakfast - 'Winter citrus immunity boosting smoothie'! Link is in my bio.

Don't you just love how vibrant this smoothie looks? 🥰 

This smoothie is the perfect drink to enjoy for it’s benefits during the fall and winter months. It’s high in vitamin C and other antioxidants, vitamins and minerals to help keep your immune system at it’s best. You can drink it as it is or reduce the liquid and make it into a smoothie bowl topped with fruit and granola!

It is filled with the goodness of some of my favorite fruits of the season 😍 blood oranges & pomegranates along with beets, apples, lemon juice, ginger and black pepper! I also snuck in some Greek yogurt for an added boost of protein and to make you feel fuller.

All the vitamin C, antioxidants and anti inflammatory properties of this smoothie make it a perfect breakfast/snack druing winter time. Head on over to the blog to read about each individual ingredient and it's benefits. 

Here's the direct link: https://limethyme.com/winter-citrus-immunity-boosting-smoothie/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Vegan moong dal payasam aka Mangalorean 'Vorn'! H Vegan moong dal payasam aka Mangalorean 'Vorn'!

Happy Sankranti, Uttarayan, Lohri, Pongal and Bihu to everyone celebrating!

This moong dal payasam is one of my all time favorite desserts and is often made for festive occasions in my family. It's called 'Vorn' in Konkani (the language I grew up speaking!). A warm bowl of this payasam brings back such fond memories of my childhood and all the fun I had with my very large family, when we got together for special occasions.

This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spiked chili lime hot chocolate!!! 🤩🤩😲 Y Spiked chili lime hot chocolate!!! 🤩🤩😲

Yes! you read that right 😁Is your mind blown yet?
This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Christmas rum & fruit cake AKA Plum cake 🥰🥰 Christmas rum & fruit cake AKA Plum cake 🥰🥰

Hey folks, I hope you're baking my super delicious Christmas fruit cake this year! If you haven't soaked your fruits already, it is not too late yet 🥰 This cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum/fruit juice. This is the perfect recipe to make and share with your friends and family!

I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Baked/Air fried Korean gochujang chicken wings! 🤤🤤🤤

Hey guys! I have the perfect holiday appetizer for you.. These Korean inspired chicken wings are crispy, garlicky, spicy, sticky and totally irresistible! The wings are air fried/baked until super crispy and the tossed in the most incredible gochujang sauce. They are so so good, super easy to make for a large crowd and highly addictive! 
100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Boozy coffee & chocolate pudding! 🥰 Happy Decem Boozy coffee & chocolate pudding! 🥰 Happy December, you guys!

It's the most wonderful time of the year ❤ perfect time to indulge in delicious sweet treats like this super easy recipe for delicious & creamy chocolate pudding from scratch in under 10 minutes! 
I added a little coffee liqueur for a subtle boozy coffee flavor and to make it extra special for the holidays! It was sooo good, definitely the best pudding I have ever had 🤗

This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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#feedfeed #f52grams #ThriveMags #tastingtable #food365 #bbcgoodfood #lovefood #indianfoodbloggers #hautescuisines #eater #staysafekeepcooking #foodandwine #Buzzfeast #foodbeasts #eeeeeats #dailyfoodfeed #thekitchn #chocolatepudding #homemadechocolatepudding #easypudding #christmaspudding #christmascookies #christmasrecipes #boozydesserts #5ingredients #easydesserts #5minuterecipes #booze #cozyandfestivedecember
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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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#feedfeed #f52grams #ThriveMags #tastingtable #food365 #bbcgoodfood #lovefood #indianfoodbloggers #hautescuisines #eater #staysafekeepcooking #foodandwine #Buzzfeast #foodbeasts #eeeeeats #dailyfoodfeed #thekitchn #virtualdiwaliparty2020  #diwalispecial #diwalisweets #easyrecipes #easydessert #diwali #gulabjamun #basundi #rabri #pannacota #gulabjamunpannacotta #fusiondessert
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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