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Thai Chicken Noodle Soup

A fun twist on a classic that is perfect any time but especially when you have a cold.


Seriously, I have a head cold right now and this soup is all I'm eating. It's comforting and warm with a kick that'll clear your sinuses right up. Plus! It doesn't take a lot of effort or time to make.


I like soup in a mug because it's easier to sip that way. Get a spoon and some chop sticks for the noodles and you're good to go! Or you can eat it however you normally eat soup but I think this way is fun.


This soup is full of subtle flavors like curry and lemongrass and ginger. Nothing too overpowering because again its chicken noodle soup- its not meant to knock out your taste buds. I wanted this to still be comforting.


Garlic, Ginger, Curry powder and Lemongrass all have proven health benefits such as improved digestion, decreased inflammation, lower cholesterol, immune support, lower anxiety, and more. All good in general but especially when you're not feeling 100%.



And noodles... I can't say they're the most nutritious but they soothe your soul.


This recipe is easy to play with. I used ramen style noodles but you can switch it up with your favorite pasta shape. If you don't eat meat, swap in chickpeas rather than chicken and vegetable broth rather than chicken broth. Use this recipe as a base and make it your own - or if this all sounds great to you then (thanks) keep it as is.



Also, confession, I bought this mug for myself. I <3 me like kanye <3 kanye.


Hope you enjoy! And please let me know if you make this. Nothing makes me happier.


Ingredients

1 chicken breast

1 carton low sodium chicken broth

1 pack ramen noodles

⅓ cup coconut milk

½ small yellow onion, diced

½ cup diced mushrooms

2 cloves garlic, diced

1 teaspoon grated ginger- fresh or frozen

2 teaspoons curry powder

2 teaspoons green curry paste

1 tablespoon lemongrass paste

⅓ cup diced carrots

⅓ cup frozen peas

½ cup green onion, diced

1 jalapeno, sliced

Fresh basil for serving

Salt, pepper, olive oil


Preparation

1. Thinly slice the chicken breast and saute in a dutch oven or soup pot with 1 tablespoon olive oil, salt, pepper, 1 teaspoon curry powder and lemongrass paste. Remove and set aside.

2. Saute the onion and mushroom with a little bit of olive oil until the onion is translucent. Then add garlic, ginger, 1 teaspoon curry powder, green curry paste and saute another two minutes.

3. Add in chicken broth, a couple cups of water, and noodles and bring to a low boil. Let sit for 5 minutes then add the coconut milk.

4. Add in the peas, carrots, chicken, green onion and jalapeno and let cook another 5 minutes simmering.

5. Divide into bowls and top with fresh jalapeno, green onion and fresh basil, enjoy!

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