chicken coconut soup

Soup month

CROCKPOT TOMATO TORTELLINI SOUP RECIPE

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Creamy Thai Coconut Chicken Soup (Instant Pot)

Sesame Soba Noodle Soup with Shiitakes, Snap peas and Tofu

Slow Cooker Loaded Potato Soup

SLOW COOKER CREAMY TORTELLINI SOUP

EASY 30-MINUTE TURKEY NOODLE SOUP

ROASTED TOMATO AND BREAD SOUP

CREAMY HAM AND POTATO SOUP

Thai Slow Cooker Chicken and Wild Rice Soup


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Noodle soup is love, noodle soup is life. I have a cold and I always have a feeling that copious amounts of garlic, chilli and tumeric can cure anything so this was born.

Ingredients

  • 500ml chicken stock
  • ½ tin coconut milk
  • 2 chicken breasts
  • ½ bag spinach
  • 3 cloves garlic, finely minced
  • 1tsp each of chilli flakes, tumeric, dried coriander, dried ginger
  • 1 portion egg noodles

Instructions

  • First, heat a generous amount of oil in a wok, and gently fry the garlic and spices for a few minutes.
  • Add the stock and coconut milk and heat through for another couple of minutes.
  • Add the chicken breasts and simmer for about 15 minutes. 
  • Take the chicken out and shred on a chopping board with two forks. Then return to the wok for about 5 minutes. Add the spinach just before the end.
  • Meanwhile, cook the egg noodles in boiling water for 3-4 minutes. Drain them and add to a bowl with a drizzle of sesame oil so they don’t clump together.
  • Spoon the chicken and soup on top. Enjoy piping hot!

This makes enough soup to freeze a couple of portions, which is ideal for a quick, thrown together dinner later in the week!

That last post came about because we just went out for Thai food and instead of getting my usual curry I tried tom kha soup for the first time and oh my god it was one of the most amazing things I’ve ever put in my mouth in my entire life.