Coconut Chicken Noodle Soup
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
Ingredients
- 1.5 litres chicken stock
- 400ml coconut milk
- 1 Chicken breast, skin off
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1 packet dry noodles
- 2 tablespoons olive oil
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 teaspoons red curry paste
- 1 ½ teaspoons yellow curry powder
- ½ teaspoon turmeric
- ½ teaspoon coriander (ground)
Optional: Top with Carrot, spring onion or onion zoodles, and fresh coriander* You can easily substitute the noodles for rice in this dish. Just cook the rice per the packet instructions and follow the same method below.
Prep Time
15 minutes
Cooking Time
30 minutes
Serves
Makes 6
Method
- Heat the olive oil in a large soup pot on a medium heat. Add the onion, garlic, red curry paste, yellow curry powder, turmeric, coriander, stirring constantly for 1 minute until fragrant
- Add the chicken stock to the pot and bring to the boil. Reduce to a simmer and gently add the chicken breast, cover and simmer for 5 minutes. Remove the pot from the heat and set aside for 25 minutes – the chicken will continue to cook in the hot stock. Remove the chicken from the stock and set aside
- In a separate pot or bowl, prepare the noodle as per the packet instructions
- Return the soup to a medium heat. Add the coconut milk, fish sauce and sugar and simmer for 2 minutes. Remove from the heat and add the baby spinach
- Drain the noodles and divide into serving bowls
- Slice or shred the chicken breast and add to the bowls
- Carefully pour your soup over the noodles/chicken and serve immediately
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.