Curry Chicken Noodle Soup
Total Cook Time: 45 minutes
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- 2 large chicken breasts
- One large white onion
- One can of unsweetened coconut milk
- 4 cups of chicken broth
- 1/2 a cup of soy sauce
- 4 oz curry paste (red or green)
- Chili paste (to your desire spice level)
- Juice of one lime
- The fab 5 (Salt, Pepper, Garlic Powder, Onion Powder, Chili Flakes)
- Choose your favorite (three) of the following vegetables:
- Broccoli
- Baby Bella Mushrooms
- Shredded Carrots
- Cabbage
- Spinach
- Choose your (one) favorite of the following noodle options
- Ramen noodles
- Udon noodles
- Rice noodles
- Glass noodles
- Optional garnishes
- Green onion
- Cilantro
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- Season chicken breasts with salt and pepper then cook them over medium high heat in a pot drizzled with 2 tablespoons of olive oil for 3-4 minutes on each side then remove from pot
- Lower to medium heat and add in in 1 more tablespoon of olive oil. Then add in one sliced large white onion and sauté until onions are translucent. Next push onions to the side of the pot.
- To the open area of the pot add in curry paste and your desired amount of chili paste (I do 2-3 tablespoons) and let it cook down for 2 mins before mixing together with the onions.
- Stir in your other three vegetables now and combine.
- Next add in chicken broth, coconut milk, soy sauce and lime juice
- Shred your chicken breasts and add it to the soup.
- Season to taste with the Fab 5 (Salt, Pepper, Garlic Powder, Onion Powder, Chili Flakes)
- Bring to a boil then lower to a simmer and cover for 20 minutes
- While simmering cook your desired noodles in a separate pot following package directions. Drain and rinse. Then add to the pot prior to serving.
- Top with green onion and cilantro and enjoy!
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Sunday night football; a chilly evening at home on the couch; when you need a little detox (from overindulging in food and or alcohol)…oh and a tall glass of ice water because she’s a bit spicy!
