Thursday, 17 March 2016

Asian Chicken Noodle Soup

This soup is packed full of fresh vegetables and flavour and it comes together quickly for those busy week nights.

Asian Chicken Noodle Soup


1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

2 tablespoons vegetable oil

8 cloves garlic, minced

4 teaspoons minced fresh ginger

1 tablespoon red curry paste

1 teaspoon ground cumin

4 cups water

1 14 ounce can unsweetened coconut milk

2 cups shredded carrots (4 medium)

2 cups small broccoli florets

1 cup red sweet pepper strips (1 medium)

2  3 ounce package chicken-flavor ramen noodles, coarsely broken

2 cups snow pea pods or snap peas, halved

2 tablespoons soy sauce

4 teaspoons lime juice

⅓ cup fresh cilantro, snipped


In a large pot  cook chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink. Remove and set aside.
Add the remaining 1 tablespoon oil to Dutch oven.
Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds.
Stir in the water, coconut milk, carrots, broccoli, sweet pepper, and noodles (set seasoning packets aside).
Bring to boiling; reduce heat. Simmer, covered, for 3 minutes.
Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice.
Stir in cilantro.

Serve in soup bowls.
Heat 1 tablespoon of oil over medium high heat. Cook the chicken until no longer pink.
Remove the chicken to a plate and set aside.

Very bad picture I agree. To the same pot add another tablespoon of oil and heat over medium heat.
Add garlic, ginger, cumin, red curry paste and cook for 30 seconds.

Stir in water, coconut milk, carrots, broccoli, red pepper, snap peas and broken Ramen noodles. Bring to boil. Reduce heat. Simmer with pot covered for three minutes.Stir in the chicken, seasoning packets, soy sauce and lime juice. 

Stir in fresh cilantro.

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