Red Curry Rice Noodle Soup
Serves 1
Directions
- 1Heat olive oil over medium heat in a large pot.
- 2Add mushrooms and onions and saute until onions are translucent and mushrooms have cooked down, about 5 minutes.
- 3Add chicken and curry paste and saute until chicken has cooked through, about 3-5 minutes.
- 4Stir in broccoli, bone broth, coconut milk, tamari, honey and lime and bring to a simmer.
- 5Simmer until broccoli is fork tender, about 10 minutes.
- 6Cook noodles according to packaging instructions.
- 7Add noodles to your serving bowl and pour soup over top.
- 8Garnish with fresh herbs.
Ingredients
- 2 tbsp olive oil
- 1 lbs boneless skinless chicken breast or thighs, cut into bite sized pieces
- 8 oz shiitake mushrooms, stems removed and thinly sliced
- 2 cups broccoli, cut into florets
- 1 medium yellow onion, thinly sliced
- 3 tbsp red curry paste
- 6 cups chicken bone broth
- 1 can full fat coconut milk
- 2 limes, juiced
- 2 tbsp tamari
- 1 tbsp honey
- basil, cilantro or green onion, thinly sliced for garnish
- rice noodles
Equipment
pot
Tips
- Store noodles separately from soup or they will absorb the broth.
- To reheat, add noodles and soup together in a pot and bring to a simmer.