Panang Curry Noodle Soup
This Panang curry noodle soup is so packed with flavor, yet comes together in less than 15 minutes. While I can eat soup 365 days a year, this is the perfect cozy bowl of noodles on a cool crispy fall or wintery day. Panang curry paste can be found in most grocery stores on the Asian aisle. Even Walmart!
Ingredients
After the photo was taken, I realized I forgot to add the chicken bouillon that I use. This giant container costs about $12, but it makes about 100 cups of chicken broth. One teaspoon of chicken bouillon powder per one cup liquid.
How to Prepare Baby Bok Choy for Soup
When cooking with baby bok choy, I like to separate the white stems from the leafy green tops because they cook at different rates. Simply slice the bok choy in half, and then cut out the core, then separate the remaining white stems from the greens. Add the white stems to the broth first with the carrots since they take longer to soften. Safe the leafy greens until the very last minute of cooking. They only need about 30-60 seconds to wilt, which helps them retain their beautiful bright green color instead of turning dull and mushy.
What Type of Lo Mein Noodles Should You Use?
Lo mein noodles come in several varieties, including fresh, dried and fully cooked frozen noodles. For this recipe, I used fully cooked frozen lo mein noodles that I found at my local Asian grocery store. They are such a time saver because they only take a couple minutes to heat through right in the curry broth. If you’re using fresh or dried lo mein noodles, be sure to check the package instructions and adjust the cooking time accordingly. You may also need to add a little extra broth since noodles can absorb liquid as they cook. Any variety will work, so use what you can find.
Panang Curry Noodle Soup
This easy Panang Curry Noodle Soup is packed with flavor and comes together in less than 15 minutes. With tender lo mein noodles, tofu, carrots, baby bok choy and a flavorful curry broth, it's the perfect quick and comforting meal for one.
Ingredients
- 2 cups chicken bone broth
- 2 tablespoons light coconut milk
- 1 teaspoon sambal oelek (or sriracha)
- 2 baby bok choy, chopped, white stems separated from green leaves
- 1/2 cup carrots, chopped
- 1 teaspoon sesame oil
- 3 ounces firm tofu, crumbled or diced into cubes
- 2 teaspoons chicken bouillon
- 2 teaspoons Panang curry paste
- 120 grams lo mein noodles (fresh or dried)
Instructions
Prepare the vegetables. Wash and chop the baby bok choy, separating the white stems from the leafy green tops. Chop the carrots into small, bite-sized pieces.
Make the curry broth. In a medium saucepan, combine the chicken bone broth, light coconut milk, sambal oelek, sesame oil, chicken bouillon, Panang curry paste, chopped carrots, and white stems of the bok choy. Stir to combine.
Simmer the soup. Heat over medium heat for 5–7 minutes, stirring occasionally, until the carrots begin to soften and the curry paste is fully incorporated into the broth.
Add the tofu and noodles. Stir in the crumbled or cubed tofu and lo mein noodles. My fresh lo mein noodles only took about 2 minutes to cook. If using dried noodles, follow the package instructions and adjust the cooking time accordingly. Add a little extra broth or water if needed.
Finish with the bok choy greens. Just before removing the soup from the heat, stir in the reserved bok choy greens. Cook for about 30–60 seconds, just until wilted. This keeps them tender and vibrant green.
Serve and enjoy! Transfer the soup to a large bowl, making sure to get plenty of noodles, tofu, and vegetables in every serving. Enjoy immediately!
Notes
This bowl is 11 WW points. If you count calories or macros: 493 calories, 23 fat, 39 carbs, 7 fiber and 35 protein.
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In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
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Looking for more Weight Watchers inspiration? Check out my Soup Category!
