Creamy Coconut and Turmeric Chicken Noodle Soup

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With a mix of citrusy zest, sweetness, and a touch of saltiness over a creamy base, this chicken noodle soup is sure to become your go-to recipe for dinner and lunch the next day.
Soup, Main Course
4
10 mins
15 mins
25 mins
Soup, Main Course
4
10 mins
15 mins
25 mins

Ingredients

\2 teaspoons of turmeric, ground, or freshly grated if you can find it
\2 cloves of garlic, crushed
\1 tablespoons of ginger, finely grated
\1 stalk of lemongrass, finely chopped (or 2 teaspoons of lemongrass paste)
\400ml can of coconut cream
\1 litre of chicken stock
\1 tablespoon of soy sauce
\1 teaspooon of fish sauce
\2 chicken breast
\1 lime, juiced

To serve

\280 grams of dried egg noodles, (or noodles of your choice)
\1 spring onion, finely sliced
\small handful of fresh coriander leaves
\1 tablespoon of sesame seeds
\chilli oil, optional
\wedges of lime

Instructions

  1. Heat some olive oil in a large saucepan over medium heat. Add the turmeric, garlic, ginger and lemongrass and cook for 1-2 minutes while stirring until fragrant. Add the coconut cream, chicken stock, soy sauce and fish sauce. Mix well and bring to a low simmer. Add the chicken breasts and continue to simmer for 10-12 minutes until the chicken is cooked through.
  2. Meanwhile, cook the noodles as per the instructions on the pack.
  3. When the chicken is cooked through, transfer to a chopping board or plate. Use two forks to shred the chicken and return to the pot. Add the lime juice and stir through.
  4. Divide the noodles between four bowls. Use a ladle to add the chicken soup around the noodles.
  5. Top the bowls with spring onion, coriander, sesame seeds and lime wedges. Drizzle with chilli oil if you wish and serve immediately.

Notes

Add some veggies such as broccoli, bok choy, beans, mushrooms or cherry tomatoes. Add to the soup when you remove the chicken breast to shred and continue to simmer for a couple minutes until the veggies are slightly tender (they will continue to cook in the hot soup as you serve).

Contains egg, fish, seeds and gluten. Dairy free.

Recipe credit: Chelsea Shine

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