Chicken Coconut Curry Noodle Soup
Chicken Coconut Curry Noodle Soup is an ‘everyone in the pool’ type soup that trades slurping spoons for overflowing forks full of vibrant vegetables, tender chicken, and slippery noodles!
Servings: 6 servings
Calories: 473kcal
Ingredients
Soup
- 1 tablespoon cookingoil
- 8 oz rice noodles (pad thai noodles work well)
- ½ lb chicken breast sliced into ¼” strips.
- ½ onion sliced
- ¾ cup chopped broccoli florets
- ¾ cup shredded carrots
- ¾ cup chopped asparagus
- ¾ cup baby corn chopped
- 1 bunch of basil ~5 leaves
- 1 cup shredded purple cabbage for topping
- 1 lime for serving
Coconut Curry Broth
- 2 shallots minced
- 1 tablespoon fresh ginger minced
- 14 ounce can coconut milk
- ½ cup reduced sodium chicken broth
- 3 tablespoons sugar
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hot chili paste
- 1 tablespoon oil
Instructions
- Prepare noodles according to directions so they are ready to add to the soup and set aside.
- Heat oil in skillet and add onion, broccoli, carrots and asparagus. Cook until broccoli and asparagus are bright green then set skillet aside. (~5 minutes)
- While vegetables are sauteing add oil, shallots, and ginger to separate pot and saute for ~3 minutes.
- Add red curry paste to pot and cook for 1 minute.
- Add all remaining broth ingredients to pot, stir to combine and bring to a simmer.
- Add chicken and cook until no longer raw.
- Add noodles, sauteed vegetables, baby corn, and basil and cook for 2 minutes to allow basil to flavor the soup. Remove basil.
- Ladle soup into bowl and top with ¼ cup of shredded cabbage and squeeze of ¼ lime.
Nutrition
Calories: 473kcal | Carbohydrates: 57g | Protein: 14g | Fat: 23g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 785mg | Potassium: 645mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3928IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 3mg