Chicken Curry Noodle Soup
Servings: 2
Calories: 603kcal
Ingredients
- 3 1/4 ozs Pho Noodles
- 1 tbsp Coconut Oil
- 1 tbsp Ginger (peeled and grated)
- 4 Garlic (cloves, minced)
- 1 Red Bell Pepper (sliced)
- 4 ozs Chicken Thighs (skinless, boneless)
- 1/4 cup Yellow Curry Paste
- 1 cup Canned Coconut Milk (full fat)
- 3 cups Chicken Broth
- Sea Salt & Black Pepper (to taste)
- 1/2 Lime (juiced)
Instructions
- Bring a pot of water to a boil and cook noodles according to instructions on package. Drain, rinse under cold water and set aside.
- Heat coconut oil in a saucepan over medium-high heat. Cook ginger and garlic until fragrant, about 1-2 minutes. Add bell pepper slices and chicken, and cook for about 3-5 minutes each side.
- Add curry paste, coconut milk and broth. Scrape any bits at the bottom of the pan. Bring to a simmer and cook for an additional 10 to 15 minutes, or until chicken is cooked through.
- Season with salt and pepper to taste. Divide noodles and curry soup into bowls. Squeeze lime juice overtop and enjoy!
Notes
No Curry Paste
Use your desired amount of curry powder instead.Leftovers
Refrigerate in an airtight container for up to 3 days or freeze.No Chicken Broth
Use vegetable or beef broth instead.Vegan & Vegetarian
Use vegetable broth instead of chicken broth. Use cooked chickpeas instead of chicken thighs.
Nutrition
Serving: 2g | Calories: 603kcal | Carbohydrates: 59g | Protein: 19g | Fat: 31g | Cholesterol: 61mg | Sodium: 3864mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1890IU | Vitamin C: 81mg | Calcium: 41mg | Iron: 1mg
