Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). Here we infuse the broth with fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you’re looking to clear congestion, add a few slices of fresh jalapeño to the stock mixture while it simmers. Remember to sauté the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.
2 (1-in.) pieces peeled fresh ginger, divided
1 tablespoon canola oil
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 cups unsalted chicken stock
1/2 cup water
2 tablespoons fresh lime juice
1 (13.5-oz.) can light coconut milk
1/4 cup fresh cilantro stems
1 cup fresh snow peas, diagonally sliced
3 ounces uncooked brown rice vermicelli noodles
1/2 cup fresh cilantro sprigs
Added sugars 0g
Calcium 2% DV
Potassium 13% DV
How to Make It
Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.
Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs; serve with lime wedges.
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