👩🏾🍳 🍲 This is a completely different take on chicken noodle soup – it’s rich, creamy, and exotic. Oh, la la!
💡 TIP 1: Pick up some spiralized veggie noodles at the grocery store to cut down on prep time. This soup is especially good with sweeter vegetables like yellow squash or sweet potato.
✅ TIP 2: Make sure you SHAKE the can of coconut milk for a minute before opening to help incorporate the coconut “meat” into the liquid.
(makes 4 servings)
1 tbsp coconut oil
2 cloves garlic, minced
1 tablespoon fresh minced ginger
2 stalks lemongrass, tender white inner bulb only, finely minced
1 small yellow onion, minced
2 stalks celery, chopped
2 medium carrots, chopped
1 tsp turmeric
¼ tsp cayenne pepper
½ tsp sea salt, plus more to taste
1 (15-ounce) (425 gram) can full-fat coconut milk, well-shaken
4 cups (950 ml) low sodium chicken or vegetable broth
1 lb (455 gram) boneless, skinless chicken breasts
3-4 cups (300 to 600 grams) of spiralized vegetable noodles
2-3 tbsp lime juice
Dash of hot sauce
Melt the coconut milk in a large pot over medium-high heat. When it’s hot, add the garlic, ginger, lemongrass, onion, celery, and carrots, and sauté for 5-7 minutes, until the onion softens and begins to caramelize. Stir in the turmeric, pepper, and salt, mixing well to combine, and then pour in the coconut milk, broth, and chicken breast. Cover and bring to a boil. Once boiling, remove cover, reduce heat, and simmer for about 30 minutes. Remove the chicken breasts with a slotted spoon and place on a cutting board. Add the spiralized vegetable noodles to the pot to simmer. Using two forks, shred the chicken. Return the chicken to the pot and continue to simmer until the noodles are tender. Add the lime juice and hot sauce, and taste. Adjust seasonings, adding salt, pepper, or more hot sauce as needed. Serve and enjoy!