Coconut Curry Chicken Noodle Soup recipe
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Ingredients
- 1 tablespoon olive oil 3 cloves garlic, minced 1 (1 inch) piece fresh ginger, peeled and grated 3 ½ tablespoons sambal oelek 2 pounds shredded cooked rotisserie chicken 8 cups chicken broth 6 cups sliced kale 1 (13.5 ounce) can coconut milk salt to taste 1 (8 ounce) package thin rice noodles (bean threads) 1 cup chopped fresh cilantro ½ red onion, cut into wedges 1 lime, cut into wedges
Nutrition Info
- 443 caloriescarbohydrate: 27.2 gcholesterol: 47.2 mgfat: 31.1 gfiber: 1.6 gprotein: 13.7 gsaturatedFat: 13.3 gservingSize: -sodium: 1080.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Chicken Noodle Soup
Directions
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Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk, bring to a simmer. Cook until kale is wilted, 1 to 2 minutes, remove from the heat.
Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.