Posted on
by 
0 Comments
Simple and easy to make chicken noodle soup. Fresh and perfect for a quick weeknight meal.
Chicken noodle soup with coconut
I’ve got to admit that I made a couple of mistakes when making this delicious chicken noodle soup. I was busy doing other things and ended up not paying enough attention. Which is why the soup looks not so much like a soup but more like a chicken noodle dish.
In either case, however you want to call it, it is still delicious. The recipe itself is from a rather old Donna Hay book which featured chicken. The book is totally worth it if you can get you hands on it. Which can be tricky with some of her older books.
Especially here in the Netherlands most of the older ones are sold out or are hard to come by. I tend to order through amazon which is usually the best bet for English books, but if you find a copy it is definitely worth it.
Chicken
In the original recipe (still mentioned here below) there was quite a bit of chicken in the chicken noodle soup. Donna mentioned having 800 gram chicken in total in this soup for four. Which I thought was a bit excessive. I used 100 gram per person. And as you can tell in the photos that it still quite a bit of chicken. But feel free to change the amount of chicken to anything you’d like.
Vegetables
This chicken noodle soup has virtually no vegetables. So I would definitely add more vegetables to it for next time. I think you could even replace the noodles easily for zucchini noodles (no cooking in that case!) and make it even quicker plus with vegetables. Or if you like it would work with sweet potato noodles as well.
Here I have used vermicelli noodles which are very thin. I’d prefer to use soba noodles for next time. They are a lot firmer and more to my taste. Again, you could use any kind of noodle in this dish.
Chicken noodle soup with coconut
Ingredients
- 250 ml chicken stock
- 800 ml coconut milk
- 1 pcs ginger sliced
- 1 stalk lemon grass trimmed and halved
- 1 tablespoon red curry paste
- 800 gr chicken breast fillets trimmed
- 250 g noodles vermicelli
- 1 red chili chopped
- 1/2 bunch coriander leaves
Instructions
- Place the stock, coconut milk, ginger, lemongrass and curry paste in a saucepan over medium heat. Stir and bring to a simmer. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through. Remove the chicken and shred. Set aside. Add the noodles to the soup and cook for 5 minutes. Place the noodles in bowls and spoon over the soup. Top with the shredded chicken, chili and coriander. Serves 4.
- PS. I only used 100 gr of chicken fillet for one person, as I found 200 gr per person slightly much for a soup…. Otherwise it’s a lovely soup!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
