Food 52

Massaman-Inspired Chicken Noodle Soup

This dish is sort of a fusion between Massaman curry and chicken noodle soup. For those who aren't familiar with Massaman, it is a Thai curry with a lot of Indian influence. It typically contains a protein source as well as carrots, potatoes, and peanuts. I've taken liberties with the spicing both to suit my taste, and to make it fairly simple. It's best when made with a homemade chicken stock, but in a pinch I have used Swanson's Natural Goodness Low-sodium Chicken Broth diluted with water to good effect. The stock is infused with aromatics and fish sauce to give it some Thai flavors, then seasoned with sweet curry powder to add an Indian flair. Bone-in breasts give the dish a slightly meatier flavor, while the dish made with boneless breasts is a bit lighter and more floral. The coconut milk rounds out the flavors and adds richness. I like using the carrots in 2 forms - cooked rounds for sweetness, and raw julienne strips for texture. The potatoes and noodles add heft. The peanuts add texture and flavor. The combination is extremely satisfying without seeming overly heavy. This dish can be prepped and cooked in just under an hour, yet it yields a surprisingly complex flavor. It's my new go-to jazzed up version of chicken soup for when I've got a cold, or just need a comforting bowl of warm goodness.