Coconut Chicken Soup with Noodles
Healthy, because
Even smarter
This delicious soup is packed with lean protein from the chicken.
Use whole wheat noodles instead of traditional glass noodles in this soup for more fiber.
Ingredients
- Ingredients
- 14 ozs Chicken breasts
- 3 onions
- 2 garlic cloves
- 2 Tbsps Shelled peanut (unsalted)
- 20 ozs Coconut milk (canned)
- 2 Tbsps Red Curry paste (sharp)
- 14 ozs Chicken broth
- 6 ozs Glass noodles
- 1 tsp Pastry flour
- vegetable oil (for frying)
- 2 handfuls soybean sprout
- 2 handfuls cilantro
- 2 Tbsps soy sauce
- 1 Tbsp Fish sauce
- 1 Lime (juice)
- 1 tsp brown sugar
Preparation steps
Rinse the meat, pat dry and cut into strips. Peel the onions, halve and cut into narrow rings. Set aound half aside. Peel garlic and chop finely. Chop the nuts.
Open the coconut milk and remove 1 tablespoon from the solid coconut oil. Pour into the hot wok and cook the chicken until golden brown. Remove, heat 1 tablespoon coconut oil and sauté the onion with the garlic. Stir in the curry paste and cook for 2-3 minutes. Pour in the broth and the remaining coconut milk. Add the chicken and let infuse at low heat for 5-8 minutes.
Cook the noodles according to package instructions and allow to drain. Mix the remaining onion strips with the flour and cook in hot vegetable oil until golden brown, 2-3 minutes. Drain on paper towels.
Rinse the sprouts and cilantro leaves and shake dry. Mix with the onions.
Add the noodles to soup, allow to warm through and season with soy sauce, fish sauce, lime juice and sugar. Divide among bowls and serve garnished with the cilantro sprout mix.
