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Surprise your taste buds with the textural and flavorful delights of my curry noodle soup. It’s full of fragrance and topped with perfectly crispy bites of popcorn chicken and leafy green bok choy for balance!

Curry Noodle Soup with Popcorn Chicken

4.75 from 4 votes
Surprise your taste buds with the textural and flavorful delights of my curry noodle soup. It’s full of fragrance and topped with perfectly crispy bites of popcorn chicken and leafy green bok choy for balance!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Chinese
Keyword: comfort food
Servings: 2 servings
Author: Maggie Zhu

Ingredients

Chicken

  • 2 pieces chicken thighs or 1 breast (about 9 oz / 250 g), cut to 3/4” (2 cm) pieces
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 3/4 teaspoon salt
  • 2 to 3 tablespoons cornstarch
  • 1/4 cup peanut oil
  • 1/2 teaspoon white pepper

Soup

  • 2 ” (5 cm) ginger , grated
  • 3 cloves garlic , grated
  • 2 tablespoons curry powder (I used S&B Japanese curry)
  • 4 cups chicken broth
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar

Toppings

  • 8 oz (225 g) thin Chinese wheat noodles
  • 2 heads baby bok choy (or other leafy greens, cut to bite-sized pieces)
  • Green onion , chopped (Optional)

Instructions

Make popcorn chicken

  • Combine the chicken, Shaoxing wine, and salt in a medium-sized bowl. Stir to mix well. Let it marinate while you prepare the rest of the ingredients.
  • When you’re ready to cook, add the cornstarch into the bowl with the chicken. Stir to coat it completely.
  • Bring a large pot of water to a boil (for the baby bok choy and noodles).
  • Heat the oil in a large nonstick skillet (or a medium-sized dutch oven) over medium-high heat until hot. Spread the chicken in the skillet without over overlapping. Cook until the bottom side turns golden brown, 2 to 3 minutes. Flip to cook the other side until golden brown, another 2 minutes. Once done, turn off the heat and transfer the chicken to a large plate.
  • Sprinkle the white pepper over the chicken. Toss with a pair of tongs to mix evenly. Set aside.

Prepare soup

  • In the same skillet (or pot) you cooked the chicken in, there should be 1 to 2 tablespoons of oil left. If not, add 1 tablespoon of oil. Turn to medium heat.
  • Add the ginger and garlic. Stir until releasing fragrance, about 30 seconds.
  • Add the curry powder. Stir and cook for another minute.
  • Slowly add the chicken stock, stirring the curry to incorporate it into the liquid. Add the Shaoxing wine, rice vinegar, soy sauce, salt, and sugar. Bring it to a boil. Taste the soup. Adjust the seasoning by adding more salt, if needed. Turn the heat to low to let the broth simmer while you cook the noodles and baby bok choy.

Cook the noodles & baby bok choy

  • The pot for the noodles should be boiling while you’re preparing the soup. Add the baby bok choy. Let it cook until soft, 1 to 1 1/2 minutes. Transfer the bok choy to a colander and run tap water over it to stop the cooking. Drain and set aside.
  • In the same pot, add the noodles. Cook according to the package instructions. Once cooked, drain the noodles and transfer them to 2 serving bowls.
  • Add the bok choy onto each bowl of noodles. Pour the curry soup evenly over the two noodle bowls and top with the chicken. Garnish with green onion. Serve hot as a main dish.

Nutrition

Serving: 1serving, Calories: 531kcal, Carbohydrates: 47.2g, Protein: 38.3g, Fat: 20.2g, Saturated Fat: 3g, Cholesterol: 115mg, Sodium: 1551mg, Potassium: 38.3mg, Fiber: 4.5g, Sugar: 2.2g, Calcium: 102mg, Iron: 6mg