Description
There is something about a warm bowl of chicken noodle soup on a snowy day that is undeniable. This is a unique spin on the traditional chicken noodle soup recipe. Chicken and vegetables simmer in a delicious chicken broth infused with curry and coconut milk. This Coconut Curry Chicken Noodle Soup comes together in less than an hour and is perfect for sick days or cold winter nights.
Ingredients
Units
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- neutral cooking oil (like avocado oil)
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 large sweet potatoes, chopped into 1/2 inch cubes
- 2 garlic cloves, minced
- 1/2 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground turmeric
- salt and pepper to taste
- 2 tbsp Thai red curry paste
- 1 tbsp red miso paste
- 1 (15oz) can coconut milk
- 1 stalk lemongrass, outer part removed, smashed and chopped
- 1 lb chicken breasts
- 4 cups chicken broth
- 1/2 lb dried ramen noodles
- 1 jalapeno, sliced thin – optional
- 2 limes, quartered – optional
- small bunch fresh cilantro, roughly chopped – optional
- hot sauce – optional
Instructions
- Begin heating a few tablespoons of oil in a Dutch oven or large pot over medium-high heat. Add the onions, carrots and sweet potatoes and cook for about 5 minutes, stirring occasionally. Add the garlic and ginger, stirring to combine. Cook for another 5 minutes.
- Season the vegetables with curry powder, turmeric, salt and pepper. Stir well. Next, add the Thai red curry paste, miso paste, coconut milk and lemongrass stalk. Give everything a good stir then add the chicken breasts.
- Add the chicken broth, give it a good stir, then bring to a boil. Once boiling, cover with a lid and reduce heat to medium and let simmer for 15 minutes or when chicken is fully cooked (check that the internal temperature is 165°F).
- Remove the chicken breasts from the pot using tongs and transfer to a large bowl. Discard the lemongrass stalk. Use a hand blender to blend about half of the soup mixture (if you don’t have one, transfer half of the soup to a blender using a ladle then pour back into the pot).
- Raise the heat to high and bring the soup to a boil. Once boiling, add the ramen noodles and cook according to package instructions (it should only take about 5 minutes for the noodles to cook). While the noodles are cooking, shred the chicken using 2 forks.
- Transfer the shredded chicken back into the pot, then give everything a good stir. Remove from the heat and serve in bowls with jalapeno slices, lime wedges, fresh cilantro and hot sauce if desired. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stovetop
Nutrition
- Calories: 584
- Sugar: 8g
- Sodium: 1156mg
- Fat: 31g
- Saturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 61mg