Description
A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!
Ingredients
Units
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- 1 tbsp canola oil
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 1-2 tbsp green curry paste, use more or less if you want, depends on spiciness
- 2 chicken breasts, cut into 1 inch / bite sized pieces
- 2 cups chicken stock, 500 ml
- 1 lime, juice only
- 1 can light coconut milk*
- 2 cilantro stems (with leaves), finely chopped
- 2 green onions, chopped, white and green part divided
- 1 large carrot, cut into matchsticks
- 2 kaffir lime leaves, optional but highly recommended
- 8 oz uncooked vermicelli rice noodles, 225g
- salt and pepper, to taste
Instructions
- Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
- Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
- Bring to a boil and then reduce to simmer for 10 minutes.
- Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
- Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
- Top with cilantro, green part of the green onions, lime wedges and chili if desired.
Notes
* My green curry paste is really spicy, so I took more like 1.5 cans of light coconut milk. You could also add more chicken stock. Taste and adjust accordingly.
** If you add the noodles directly to the soup to boil, it will be thicker. I think that is even more comforting, but a little less soupy. I've tried both ways, and I like both but the results are a little different. In the photos I boiled the noodles separately.
- Prep Time: 5 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Cuisine: Asian
Nutrition
- Calories: 440
- Sugar: 2.4
- Sodium: 697
- Fat: 12.2
- Saturated Fat: 5.8
- Carbohydrates: 55.8
- Fiber: 2
- Protein: 24.7
- Cholesterol: 56