Coconut Curry Chicken Soup with Rice Noodles

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth (low sodium)
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice (plus extra lime wedges for garnish)
  • 4 oz rice noodles (or shirataki noodles for low-carb)
  • Fresh basil leaves, chopped
  • 2 scallions, sliced
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions:

  1. Prepare the base: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes. Add minced garlic and ginger, cooking until fragrant for about 1 minute.
  2. Add curry and coconut milk: Stir in the red curry paste and cook for 1-2 minutes to release the flavors. Pour in the coconut milk and stir until the paste is fully incorporated. Let it simmer for a couple of minutes to thicken slightly.
  3. Broth and chicken: Add the chicken broth and shredded rotisserie chicken to the pot. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
  4. Noodles: Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
  5. Season the soup: Add fish sauce (if using), lime juice, salt, and pepper to taste. Stir in chopped basil and scallions.
  6. Assemble: Divide the cooked noodles into bowls, then ladle the hot soup over the noodles. Garnish with fresh cilantro and serve with lime wedges.

Tips:

  • For a low-carb option, substitute the rice noodles with shirataki noodles or zucchini noodles.
  • You can customize this recipe with your favorite veggies like mushrooms, bell peppers, or baby spinach.

Enjoy your cozy bowl of fusion soup!

Here’s an estimated nutrition breakdown for 1 serving (assuming 4 servings in total) of this Coconut Curry Chicken Soup with Rice Noodles. Please note that exact values may vary depending on specific brands and portions used.

Nutrition Information (Per Serving):

  • Calories: 350
  • Total Fat: 20g
    • Saturated Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 800mg (varies with chicken broth and fish sauce)
  • Total Carbohydrates: 22g
    • Fiber: 2g
    • Sugar: 4g
  • Protein: 24g

Low-Carb Version (with shirataki noodles):

  • Calories: 300
  • Total Fat: 20g
    • Saturated Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 800mg
  • Total Carbohydrates: 7g
    • Fiber: 2g
    • Sugar: 4g
  • Protein: 24g

If you’d like more specific values, I’d recommend using a nutrition calculator with exact ingredients. This will give a more accurate profile based on the brands and quantities you use!