Chicken Curry Noodle Soup
by Tanvi Parikh
Macros
- Total calories
- 603
- Protein
- 19 g
- Carbs
- 59 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 3864 mg
- Potassium
- 561 mg
- Vitamin A
- 1890 IU
- Vitamin C
- 81 mg
- Calcium
- 41 mg
- Iron
- 1 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.4 µg
- Magnesium
- 28 mg
- Zinc
- 1 mg
Serves 2
Ingredients
- 92 g Pho Noodles
- 1 tbsp Coconut Oil
- 1 tbsp Ginger (peeled and grated)
- 4 Garlic (cloves, minced)
- 1 Red Bell Pepper (sliced)
- 113 g Chicken Thighs (skinless, boneless)
- ¼ cup Yellow Curry Paste
- 1 cup Canned Coconut Milk (full fat)
- 3 cup Chicken Broth
- Sea Salt & Black Pepper (to taste)
- ½ Lime (juiced)
Steps
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!
Tips
- No Curry Paste: Use your desired amount of curry powder instead.
- Leftovers: Refrigerate in an airtight container 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.