Healthier Creamy Chicken Noodle Soup
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When it comes to creamy soups with a kick of flavour, this healthier Chicken Noodle Soup had the lot. Not only is it packed full of amazing ingredients like chicken, ginger, and sweet potato, but it’s also loaded with all the nutrients and lower in calories, too. It’s the perfect soup for colder days and nights, and it’s also super easy to make - all you need is a pot and a few ingredients!
Here are the ingredients you need:
1. 100g of dried rice vermicelli noodles
2. Two tsp of extra virgin olive oil
3. 400g of small chicken breast fillets
4. four cm-piece of fresh ginger, peeled, julienned
5. Two garlic cloves, crushed
6. Two tbsp of yellow curry paste
7. 400g of sweet potato, peeled, cut into 1.5cm pieces
8. Six cups of chicken stock
9. A 270ml can of light coconut cream
10. A tbsp of light soy sauce
11. 1/2 wombok (Chinese cabbage), thinly shredded
12. Two green shallots, trimmed, very finely sliced
13. Fresh coriander sprigs, to serve
14. Long fresh red chilli, sliced, to serve (optional)
Start by placing the noodles in a bowl. Pour some hot, boiling water over it until it’s completely submerged, and cover. Set it aside for 5 to 7 minutes or until the noodles are soft and tender. Drain.
In the meantime, heat some oil in a pan over medium-high heat. Season the chicken with some salt and pepper before cooking each side for six minutes or until they are cooked through. Transfer them to a plate and cover with a sheet of foil.
Add the ginger and garlic to the pan and stir-fry for a minute or until softened. Add the curry paste and stir-fry for a further 30 seconds or until aromatic. Add the sweet potato, chicken stock, and coconut cream. Bring the ingredients to a boil before reducing the heat to low. Simmer for 15 to 20 more minutes. Add the soy sauce.
While the soup is simmering, slice the chicken. Divide the cabbage and noodles among serving bowls. After that, pour over the soup and top each bowl with some sliced chicken, shallot, coriander, and chilli, if using. It’s satisfying and loaded with unique and wholesome flavours that will surely leave you wanting more!
Source: Taste
Here are the ingredients you need:
1. 100g of dried rice vermicelli noodles
2. Two tsp of extra virgin olive oil
3. 400g of small chicken breast fillets
4. four cm-piece of fresh ginger, peeled, julienned
5. Two garlic cloves, crushed
6. Two tbsp of yellow curry paste
7. 400g of sweet potato, peeled, cut into 1.5cm pieces
8. Six cups of chicken stock
9. A 270ml can of light coconut cream
10. A tbsp of light soy sauce
11. 1/2 wombok (Chinese cabbage), thinly shredded
12. Two green shallots, trimmed, very finely sliced
13. Fresh coriander sprigs, to serve
14. Long fresh red chilli, sliced, to serve (optional)
Start by placing the noodles in a bowl. Pour some hot, boiling water over it until it’s completely submerged, and cover. Set it aside for 5 to 7 minutes or until the noodles are soft and tender. Drain.
In the meantime, heat some oil in a pan over medium-high heat. Season the chicken with some salt and pepper before cooking each side for six minutes or until they are cooked through. Transfer them to a plate and cover with a sheet of foil.
Add the ginger and garlic to the pan and stir-fry for a minute or until softened. Add the curry paste and stir-fry for a further 30 seconds or until aromatic. Add the sweet potato, chicken stock, and coconut cream. Bring the ingredients to a boil before reducing the heat to low. Simmer for 15 to 20 more minutes. Add the soy sauce.
While the soup is simmering, slice the chicken. Divide the cabbage and noodles among serving bowls. After that, pour over the soup and top each bowl with some sliced chicken, shallot, coriander, and chilli, if using. It’s satisfying and loaded with unique and wholesome flavours that will surely leave you wanting more!
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