It’s a classic chicken noodle soup with an Asian twist. Delicious! Trust me.. you want to eat it all winter. You need to try it!
I’m always on a quest for creating the next fantastically delicious soup to tantalize the taste buds of my family and myself. Just the other day during my soup quest I stumbled upon the idea (from Delish.com) of using organic coconut milk in a soup. Let me tell you I’m so glad that I stumbled up this idea. I may have just created one of the tastiest soups that you can imagine.
Just think about the flavors of coconut wrapped up with curry, chicken and other spices. There is only one word that comes to my mind and that is YUMMY! Or maybe I should say Yummy in my Tummy. While I was concocting this soup and it was simmering on the stove I noticed that my husband and son mysteriously appeared. They started hovering around the kitchen and acting all innocent. I could tell they were summoned by the wonderful aromas emanating from the soup pot. When it comes to delicious aromas this soup was kicking it. If I would have opened up our front windows I’m sure the smells would have attracted our neighbors as well.
Needless to say when it was ready to eat we were all very pleased with the results. This coconut-curry-chicken soup is now in the top 3 of my all-time favorite soups. Why don’t you give it a try and tell me what you think?
Preparation – 10-15 min. Cook time about 45 min. Very easy recipe.
2 TBSP Coconut oil (can sub for avocado oil)
1 Large Yellow or sweet onion, chopped
1 Red Bell Pepper, chopped
2 large carrots or half a bag of baby carrots, cut into 1″ long pieces (or chopped)
2-3 large celery sticks, chopped
2-3 cloves of garlic, minced
4 Liters (1 Gallon) Chicken broth (Or make your own chicken broth by cooking 3-4 chicken drumsticks in 1 gallon of water for 30 minutes)
2 TBSP Curry powder
1/2 tsp. Cayenne Pepper
Himalayan Salt to taste
1 and 1/2 cans of coconut milk (can sub for low-fat coconut milk)
1 chicken bouillon cube
2 cups of shredded cooked chicken
1-2 packages of ramen noodles and their seasoning
Lime wedges, cilantro and green onions, for serving
1. In a large pot, over medium heat, heat coconut oil. Add onion, carrots, celery, bell pepper and garlic and cook until tender (about 10 minutes). Add curry powder, cayenne and salt and stir until well mixed.
2. Add the mixture to chicken broth, pour over coconut milk and bring to simmer. Add shredded chicken, cilantro and then at the very end add ramen noodles and cool until al dente (no more than 3 minutes)
3. Garnish with green onions and serve with lime. Delicious!
Let me know what you think if this coconut curry chicken noodle soup? I welcome your comments and feedback! Id you decide to post this recipe on social please tag #TheBigAppleMama and I will easily find your creation.
Disclosure: Some Affiliate links may be present in this post (Thank you for supporting this blog!) Some Equipment I used for making this recipe to make your life easier ( I only share products that I love and use in my own kitchen)
Braun Multiquick 7 Food processor for chopping your veggies in seconds
1 Gallon Stainless Steel soup pot that is also a Pressure cooker
More Soup Favorites
One Pot Tomato Rice Soup
8 Minutes Pressure Cooker French Onion Soup
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