This delicious Asian Chicken Noodle Soup is quick and easy. Bursting with flavor and can be on your table in about 30 minutes.
I love soup, anytime of year really, but especially in the winter. A warm pot of bubbling soup with its flavors filling the air throughout the house. Asian Chicken Noodle Soup is full of veggies, noodles, and a savory, spicy coconut broth. I used leftover roast chicken in this amazing pot of soup, but you could just use veggies, tofu or shrimp.
The broth is the life of this soup. I used my own turkey bone stock recipe I had in my freezer (Its easy and awesome to make your own, trust me) This Asian Chicken Noodle Soup Broth is infused with coconut milk, garlic, lime, and curry. Warm, Spicy and Delicious.
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Asian Chicken Noodle Soup
- 1 tbsp coconut oil
- 1 Onion Small diced
- 1 Red Pepper small diced
- 2 stalks Celery small diced
- 1 Carrot cut in to matchsticks
- 2 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp Tumeric
- 1/4 tsp cayenne pepper More if you like heat
- 2 15 oz cans coconut milk
- 4 cups Chicken or Turkey Stock
- 2 cups Cooked Chicken cubed or shredded
- 1 84 gm Package of dried ramen noodles
- 1 tbsp Lime Juice
- 2 tbsp Fresh Cilantro chopped
In a large pot melt coconut oil over medium high heat. Add onion, celery, carrots, and peppers, cook for 5-7 minutes until soft.
Add garlic, curry powder, turmeric and cayenne pepper stir and cook for about a minute.
Pour stock and cooked chicken bring to a simmer. Once the soup in simmering add the noodle and let simmer for 5 minutes or so, until the noodles are cooked.
Stir in coconut milk. Bring back to a simmer and heat through. Be careful not to boil.
Add cilantro and lime juice. Stir. Serve and enjoy!
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