Description
A comforting and healing soup with tender chicken, fresh vegetables, and chewy noodles, inspired by traditional Thai flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breast, if preferred)
- 4 cups chicken broth (halal-certified)
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, chopped
- 1 red bell pepper, sliced
- 1 cup carrots, sliced thinly
- 1 cup baby spinach (or other leafy greens)
- 200g rice noodles (or any preferred halal noodles)
- Juice of 1 lime
- Fresh cilantro for garnish
- Salt to taste
- Pepper to taste
Instructions
- Prep your ingredients: Slice your vegetables and trim the chicken into bite-sized pieces.
- Sauté the aromatics: In a large pot over medium heat, add a splash of oil. Sauté minced garlic and ginger until fragrant, about 1-2 minutes.
- Cook the chicken: Add the chicken pieces, seasoning with salt and pepper, and cook until slightly browned, about 4-5 minutes.
- Stir in the curry paste: Mix the red curry paste and lemongrass with the chicken, cooking for another minute.
- Add broth and coconut milk: Pour in the chicken broth and coconut milk, stir well, and bring to a simmer.
- Incorporate vegetables: Add sliced bell pepper and carrots, cooking for about 5-7 minutes until softened.
- Add noodles: Stir in rice noodles and cook according to package instructions, usually 4-5 minutes.
- Finish with greens and lime: Add baby spinach and lime juice just before serving, allowing them to wilt gently.
- Serve: Ladle soup into bowls and garnish with fresh cilantro.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels to taste, and cook noodles separately if storing leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg