Coconut-Curry Chicken Noodle Soup

Serves: 8                     Prep time: 20 minutes                          Total Time: 60 minutes

4 cups water
3 cups spinach leaves, roughly chopped or tor
1/2 pound snow peas, trimmed and cut in half
4 ounces pad Thai brown rice noodles
2 TB olive oil, divided
Sea salt
Black pepper
1 lb. chicken breast, cut into bite-sized pieces
½ cup onion, diced
4 garlic cloves, minced
2 carrots, sliced
1 red pepper, diced
2 tsp red curry paste
1 ½ tsp curry powder
½ tsp ground turmeric
½ tsp ground coriander
6 cups chicken broth
1 (13.66-ounce) can unsweetened coconut milk
2 TB coconut sugar
2 TB fish sauce
Juice of 1 lime
½ cup chopped fresh cilantro

  1. Rinse and chop spinach and snow peas.
  2. Chop onion, garlic, carrots and red pepper.
  3. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl.
  4. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
  5. Cut chicken breasts into bite-sized pieces. Season chicken with salt and pepp In a large skillet heat 1 TB olive oil over medium high heat.
  6. When oil is hot add chicken and cook, stirring, 5-10 minutes until cooked Set aside.
  7. In a soup pot, heat 1 TB olive oil at medium heat. Add onions and garlic and sauté until translucent, about 3 minutes.
  8. Add carrots and red pepper, sauté another 5 minutes.
  9. Add red curry paste, curry powder, ground turmeric, and ground coriander. Sauté 1 minute.
  10. Whisk in broth and coconut mil Bring to a boil, then reduce to a simmer for 5 to 10 minutes.
  11. Add cooked chicken, coconut sugar, fish sauce and lime juice to pan; cook for 2 minutes. Pour noodle mixture into the pot.
  12. Just before serving stir in cilantro.

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