Curried Chicken and Rice Noodle Soup

All the flavors of curry you love in a bite sized bowl of soup! Fast, delicious and easy to make.

Ingredients and Variations

Ingredients: Canned chicken thighs, unrefined coconut oil, yellow onions, carrots, celery, fresh garlic, fresh ginger, chicken bouillon, water, coconut milk, red curry paste, curry powder, garam masala and salt.

Variations: Chicken breast can be used in place of thighs, This can be made with just vegetables and no meat, add whatever veggi’s you like into your curry soup, there are no rules here!Use the curry paste of your choice, red, green or yellow, if you like it hot add red pepper flakes or cayenne.

Curried Chicken and Rice Noodle Soup

Recipe by Jeni Gough

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Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2 – 3 small onions, chopped

• 2 tbsp unrefined coconut oil

• 3 carrots, sliced

• 2 – 3 stalks celery, chopped

• 1 tbsp fresh garlic, minced

• 1 tbsp fresh ginger, minced

• 6 cups water or chicken broth

• 1 tbsp chicken bouillon if using water

• 1 13.66 oz can full fat coconut milk

• 1 qt canned chicken

• 2 tsp curry powder

• 1 tsp garam masala

• 1 tsp Kosher salt

• 1 4oz jar curry paste (red, green or yellow)

• 4 – 6 oz rice noodles, cooked

Directions

• Cook onions, celery, carrots, garlic and ginger in coconut oil until soft, add water or broth and seasonings, simmer covered for 10 minutes, then add chicken, coconut milk and noodles, cover and simmer 5 – 10 minutes more.
• Serve with some fresh chopped cilantro or green onions over top.

Recipe Video

Notes

• This can easily be prepared as a pantry meal by using canned carrots and dried onions and celery.