Malaysian & Singaporean Malay
Chicken and Malaysian Ginger Curry Soup (Great for Colds)
Chicken, curry and carrots come together in this curry, fragrant with clove and simmered on the stove.
25 min · Serves 2 · Medium
2
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- medium
- 1
Chop chicken and veggies into med sized chunks. Spinach can be roughly chopped and set aside to add at the end with the noodles.
- 2
Add vegetable oil, chicken (chopped into med sized chunks also), creole seasoning, and all the veggies except the zucchini and spinach. Saute for 2-3 minutes on medium high.
- 3
Add water, chicken broth, noodle flavor packets, chili flakes, garlic, ginger and lemon grass. Bring to a boil and then let simmer on Med heat for 10 minutes. Add Zucchini and curry. Let simmer another 2-3 minutes. Then add spinach and noodles. Let cook for 3-4 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
