Curried Chicken Coconut Soup with Noodles
Coconut milk, lemongrass, red curry and ginger add a little heat to this fragrant classic chicken noodle soup.
Appetizer/Shareable
Gluten free
Ingredients per serving
Prepare the Soup
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Lemongrass, large stalk, chopped roughly 1.0 each
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Scallions, bunch, chopped 1.0 each
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Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 4.0 liter, prepared
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Coconut milk, unsweetened 500.0 ml
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Curry paste, red 30.0 ml
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Ginger root, peeled, sliced 12.0 g
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Chicken, cooked, diced 675.0 g
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Rice flour noodles, Thai-style 450.0 g
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Lime juice, freshly squeezed 30.0 ml
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Baby spinach 280.0 g
To Serve
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Limes, cut into wedges, for garnish
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Cilantro leaves, fresh, for garnish
Preparation
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Prepare the Soup
- In a large soup pot, over medium-high heat, combine prepared chicken base, coconut milk, lemongrass, red curry paste and ginger slices. Bring to a boil, reduce heat and simmer for 30 minutes.
- Strain the liquid and return the broth to heat.
- Add cooked chicken meat; simmer for 5 minutes.
- Remove pot from heat; add noodles, cover and let sit for 5 minutes.
- Add lime juice and scallions. Stir in baby spinach. Reserve warm.
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To Serve
- Ladle soup into bowl. Garnish with cilantro leaves and lime wedge.
