Healthy, delicious, this recipe is great. It serves 4-6 people and takes 10 minutes to prep and 25 total to cook, how easy. Double it and freeze half. Sub rice for the noodles and add whatever extra veggies your family likes, like spinach. This is excellent for winter health as it warms you up and stimulates your body to fight colds with the fresh ginger and garlic. Enjoy!
Coconut Curry Chicken Noodle Soup
INGREDIENTS
9 oz of noodles
1 tbsp of oil
4 skinless boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
3/4 inch piece of fresh ginger, finely chopped
3 3/4 cups of chicken stock
1 cup coconut milk
3 tsp red curry paste
3 tbsp peanut butter
2 tbsp soy sauce
1 red bell pepper, chopped
1/2 cup frozen English peas
salt and pepper
1. cook noodles, set aside
2. heat oil
3. Add chicken and fry for 5 minutes, stirring until lightly browned
4. Add white part of scallions, garlic and ginger, frying for 2 minutes, stirring
5. Stir in chicken stock, coconut milk, red curry paste, peanut butter and soy sauce.
6. Bring to boil, stirring then simmer for 8 minutes, stirring occasionally.
7. Add red bell pepper, peas and green scallion tops and cook for 2 minutes
8. Add drained noodles. Season to taste.
