Curried Chicken Soup with Cabbage and Rice Noodles

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When you’re sick and tired and out of homemade stock…

You’ve had a long day. You’re cold, you’re exhausted and you only have a box of dreadful store-bought broth on hand. No longer should this scenario strike fear in your heart! Never again will you impulsively order delivery! Warm, comforting, packaged Japanese curry bricks are here to save your dinner. If you’ve never purchased a box of Golden Curry, now is the time! Boxed curries are usually stocked among the shelves of the international aisle; the most common brands are Golden and Vermont and they range in spice levels from mild to extra hot. Suggested use of these little curry bricks will have cooks stirring up pots of thick Japanese curry to serve over rice. However, they can also be used to add much needed flavor and body to that sad, flavorless box of broth sitting in the back of your pantry.

Ingredients

  • Kosher salt

  • 2 teaspoons vegetable oil

  • 2 cloves garlic — peeled and sliced

  • 1 small brick of Japanese curry — heat level and brand is entirely your choice

  • 2 quarts low-sodium store-bought chicken broth or vegetable broth

  • 2 tablespoons fish sauce

  • 8-10oz of chicken — about 2 chicken thighs or breasts, sliced into bite sized pieces. You can also use leftover roasted chicken makes this recipe even faster.

  • 1 cup carrots — peeled and diced

  • 8 ounces rice noodles

  • 2 cups napa cabbage — shredded

  • Lime

  • Handful scallions — sliced

  • Sesame oil

  • Dried Arbol Chilies — sliced thin

  • Peanuts

*omit fish sauce and chicken for a vegan version of this soup.

Method

  • Bring a pot of salted water to a boil. Boil rice noodles in water according to package instructions. Once noodles are cooked, drain and set aside.

  • Heat a couple tablespoons of oil in a large dutch oven or heavy bottomed stockpot. Add garlic slices and lightly toast over medium heat. Add curry brick and melt it into the garlic and oil. Careful not to burn the spices or garlic, if you need to reduce the heat to low, do so.

  • Add broth and bring to a simmer. Add fish sauce/salt to taste.

  • Add carrots and — if you’re using fresh chicken, add it now and simmer in the broth for about 5 minutes, or until carrots are tender and chicken is no longer pink. Leftover chicken can be added toward the end and simmered with the cabbage and noodles.

  • Add noodles and cabbage, simmer until cabbage is wilted but still bright— about a minute.

  • Ladle yourself a bowl and top with any combination of scallions, peanuts, sliced chilies, sesame oil, and a sprinkle of lime juice.

May this recipe save you time, money, and the tragedy of another flavorless soup.

Emily Wenerstrom