New Blogs
Go Beyond Chicken Noodle with This Cozy Coconut Curry Chicken Soup!
Go Beyond Chicken Noodle with This Cozy Coconut Curry Chicken Soup! 
Warm up with this flavorful and comforting soup that takes traditional chicken noodle to a whole new level! Here’s how to make it:
Ingredients:
1.5 lbs. boneless skinless chicken breast, cooked and shredded
1 tablespoon coconut oil
1 cup red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 tablespoons red curry paste
6 cups chicken broth
2 carrots, sliced
1/2 cup green beans or snow peas
1 red pepper, julienned
8 oz. brown rice noodles
14 oz. coconut milk (in a can)
2 tablespoons fresh lime juice
1/3 cup fresh cilantro, diced
Optional: sliced avocado and sliced green onions for topping
Instructions:
Sauté Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the red onion, garlic, and ginger, and sauté until fragrant and the onion is translucent.
Add Curry Paste:
Stir in the red curry paste and cook for another minute to release its flavors.
Add Broth and Veggies:
Pour in the chicken broth and bring to a simmer. Add the sliced carrots, green beans (or snow peas), and red pepper. Cook until the vegetables are tender.
Cook Noodles:
Add the brown rice noodles to the pot and cook according to package instructions until tender.
Finish the Soup:
Stir in the shredded chicken, coconut milk, lime juice, and fresh cilantro. Heat through and adjust seasoning as needed.
Serve:
Ladle the soup into bowls and top with sliced avocado and green onions if desired.
Categorias
Leia Mais
Northern Lights Glow Punch Ingredients:1 1/2 cups blueberry juice (or blueberry concentrate for a stronger flavor)1/2 cup pineapple juice1 1/2 cups white cranberry juice1 cup lemon-lime soda (or club soda for a less sweet option)1-2 teaspoons edible glitter (blue and purple shimmer for that magical glow)Ice cubes (optional, for serving)Fresh berries or citrus slices (for garnish,...
Bûche Framboise Chantilly MascarponeIngredients:For the Sponge Cake (Génoise):4 large eggs, at room temperature1 cup (100g) granulated sugar1 tsp vanilla extract1 cup (120g) all-purpose flour1/4 tsp salt1 tbsp unsalted butter, melted (for greasing)For the Chantilly Mascarpone Filling:1 cup (240ml) heavy whipping cream, cold1/2 cup (120g) mascarpone cheese, softened1/2 cup powdered...
Parmesan Crusted PotatoesIngredients:4 large russet potatoes (or Yukon gold potatoes)1/4 cup olive oil (or melted butter)1/2 cup grated Parmesan cheese (freshly grated is best)1/2 cup breadcrumbs (preferably panko for extra crispiness)2 cloves garlic, minced (optional)1 tablespoon fresh parsley, chopped (optional, for garnish)1 teaspoon dried oregano or Italian seasoningSalt and pepper, to...
Blanquette de Saint-Jacques aux ChampignonsIngredients:500g scallops (cleaned and patted dry)200g mushrooms (button or cremini, sliced)1 small onion (finely chopped)2 cloves garlic (minced)2 tbsp butter2 tbsp olive oil1/2 cup dry white wine (optional but adds great flavor)1 cup heavy cream1 cup chicken broth1 tbsp flour (for thickening)1 tsp lemon juice1 tbsp fresh parsley (chopped)Salt &...
Cucumbers in Spicy Peanut Sauce Ingredients:2 large English cucumbers, sliced about 1/3 inch thick1/2 teaspoon salt1/2 cup chopped peanuts, toasted2 tablespoons low-sodium soy sauce2 tablespoons rice vinegar2 tablespoons peanut butter1 tablespoon honey2 cloves garlic, minced1 teaspoon dried red chili flakes1/4 teaspoon ground black pepper2 tablespoons chopped fresh...
