Wednesday, March 17, 2010
Fast and Easy Leftover Chicken Curry Soup with Rice Noodle
Leftover curry sauce or soup from a restaurant? Easy, always easy to make it over. For South East Asian, we love to have curry with noodles. There are so many different type of noodles. This makeover, I am using Rice Noodle which you can find it at the Asian market near you. You can use others as well. The main thing here is the curry itself. Also the condiments and garnishing are important to give the curry soup a zest of life. So aromatic with fresh mint and vietnamese coriander. Enjoy it while the curry is still good in the fridge for days.
Leftover curry sauce or soup
Salt to taste
1. Boil the curry sauce with 2-3 cups of water to dilute it. If it is a soup, maybe just 1 cup is enough.
2. Cut the chicken breast into chunk or cubes, add it in the hot simmer curry soup. Cook for 3 min until the chicken is cooked. Then add salt to taste.
3. Add the rice noodle into the soup, cook for 2-3 min until it is soft.
4. Serve with fresh mint and vietnamese coriander.
Better than Rachel Ray 30 min cooking!