Curry Chicken Noodles

Mains
Noodles
Poultry

Easy Level:

Cook Time:

Servings:

3-4 pax

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
1.5kg Whole chicken
0.00
stalk
stalk
Scallions (white part only)
0.00
stalk
stalk
Scallions (white part only)
0.00
slices
slices
Ginger
0.00
slices
slices
Ginger
0.00
Potatoes
Potatoes
(cut into bite sized pieces)
0.00
Potatoes
Potatoes
(cut into bite sized pieces)
3.4 litres Water OR just enough water to cover your chicken
3.4 litres Water OR just enough water to cover your chicken
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
Lemon
Lemon
juice
0.00
Lemon
Lemon
juice
0.00
sprig
sprig
Curry leaves
0.00
sprig
sprig
Curry leaves
0.00
g
g
Yellow noodles
0.00
g
g
Yellow noodles
0.00
g
g
Bean sprouts
0.00
g
g
Bean sprouts
0.00
g
g
Tau pok (cut into halves)
0.00
g
g
Tau pok (cut into halves)

Spice blend:

0.00
rehydrated
rehydrated
Red Onions
0.00
rehydrated
rehydrated
Red Onions
0.00
g
g
Garlic
0.00
g
g
Garlic
0.00
pcs
pcs
Candlenuts
0.00
pcs
pcs
Candlenuts
0.00
stalks
stalks
Lemongrass (stem only)
0.00
stalks
stalks
Lemongrass (stem only)
0.00
2
2
  tbsp Curry powder
0.00
2
2
  tbsp Curry powder
0.00
tbsps
tbsps
Chilli paste (add more to your preference)
0.00
tbsps
tbsps
Chilli paste (add more to your preference)
0.00
inch
inch
knob Turmeric 
0.00
inch
inch
knob Turmeric 
0.00
inch
inch
Galangal
0.00
inch
inch
Galangal
0.00
g
g
Belachan
0.00
g
g
Belachan
0.00
g
g
Torch ginger bud
0.00
g
g
Torch ginger bud
Salt to taste
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.
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.
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.
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.
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

5

In another pot, blanch yellow noodles, bean sprouts & fish cakes. Transfer into a bowl.
In another pot, blanch yellow noodles, bean sprouts & fish cakes. Transfer into a bowl.
Mark as completed

6

Add in some chicken thigh pieces and pour some curry sauce over.
Add in some chicken thigh pieces and pour some curry sauce over.
Mark as completed

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