Chicken Noodle Coconut Curry Soup
Ingredients
Scale
3 tablespoons olive oil
1 large onion, diced
1 1/2 pounds chicken thighs, cut into small pieces* (see note)
3 teaspoons curry powder
2 teaspoons turmeric
1 teaspoon ginger
4–6 carrots, diced
1/2 cabbage, chopped (about 2 cups)
4 garlic cloves, diced
1/4 cup soy sauce
2 tablespoons fish sauce
1 14-ounce can coconut milk (full fat, unsweetened)
4 cups chicken stock
1/2 box angel hair pasta
For garnish: fresh lime wedges and chopped cilantro
Instructions
- In a large pot, warm olive oil on medium heat. Add onions and chicken*. Sprinkle seasoning on top (curry, ginger, turmeric) and stir. Cook until onions get soft and chicken gets firm, about 5 minutes.
- Add carrots, cabbage and garlic. Stir until veggies start to get soft, about 5 minutes.
- Pour soy sauce, fish sauce, coconut milk and chicken stock into pot. Stir and bring to a simmer. Cook uncovered about 10 minutes, until flavors start to melt together.
- Break noodles in half and add to the pot. Cook until the noodles get soft, about 5 minutes.
- Serve with a wedge of lime and a sprinkle of fresh cilantro.
Notes
*Use rotisserie or leftover chicken from another meal instead. Chop it up and add at the end instead of the beginning.