Similar to Thailand’s infamous red curry noodle soup, this sweet, spicy and creamy noodles soup, called Curry Chicken Noodles, is Singaporean’s happy contrast of hot broth, springy yellow noodles and tender steamed chicken.

Save and share this recipe for when you’re craving some curry chicken noodles from Hong Lim Food Centre *wink*

Looking for a seafood alternative? – Try out this recipe for Singaporean Laksa: https://youtu.be/R–tJQRVH20

Ingredients

Adjust Servings

US / Metric

1.5kg Whole chicken

0.00

stalk

Scallions (white part only)

0.00

stalk

Scallions (white part only)

0.00

slices

Ginger

0.00

slices

Ginger

0.00

Potatoes

(cut into bite sized pieces)

0.00

Potatoes

(cut into bite sized pieces)

3.4 litres Water OR just enough water to cover your chicken

0.00

Coconut milk

0.00

Coconut milk

0.00

Lemon

juice

0.00

Lemon

juice

0.00

sprig

Curry leaves

0.00

sprig

Curry leaves

0.00

Yellow noodles

0.00

Yellow noodles

0.00

Bean sprouts

0.00

Bean sprouts

0.00

Tau pok (cut into halves)

0.00

Tau pok (cut into halves)

Spice blend:

0.00

rehydrated

Red Onions

0.00

rehydrated

Red Onions

0.00

Garlic

0.00

Garlic

0.00

pcs

Candlenuts

0.00

pcs

Candlenuts

0.00

stalks

Lemongrass (stem only)

0.00

stalks

Lemongrass (stem only)

0.00

tbsp Curry powder

0.00

tbsp Curry powder

0.00

tbsps

Chilli paste (add more to your preference)

0.00

tbsps

Chilli paste (add more to your preference)

0.00

inch

knob Turmeric

0.00

inch

knob Turmeric

0.00

inch

Galangal

0.00

inch

Galangal

0.00

Belachan

0.00

Belachan

0.00

Torch ginger bud

0.00

Torch ginger bud

Salt to taste

Steps

1

Wash & drain dry chicken. Transfer chicken into a deep pot of water, approx. 3.4 litres water OR enough water to submerge your whole chicken depending on different pot sizes.

Mark as completed

2

Poach the chicken for 50 minutes or slightly longer depending on the size of the chicken you have purchased. Season with salt to taste. Once chicken is done, soak it into another deep pot with room temperature water with some cubes of ice, set aside. Reserve chicken stock from poaching.

Mark as completed

3

In a blender, blend all spices listed into fine paste, set aside.

Mark as completed

4

In a pot with some cooking oil, pan fry blended spices until fragrant and color slightly deepens. Pour in chicken stock and add in potatoes. Simmer for 10 minutes. Add in coconut milk & tau pok. Mix well over low heat. Toss in curry leaves and squeeze in some lemon juice. Season salt to taste and set aside.

Mark as completed