curried noodle soup with chicken thights and green beans

A few cups of homemade chicken broth, some leftover vegetables and a few chicken thighs…today I’m making soup! But not some ordinary soup. A soup that is bursting with amazing smells and flavors; a soup that is full of everything you need in a winter day; a soup that will change your life… Or at least your day 😉 It may seem like it’s a lot to do but, after you prepare the ingredients, the rest is very simple. And trust me, it’s worth it.

CURRIED NOODLE SOUP WITH CHICKEN THIGHTS AND VEGGIES

Ingredients

(about 6-8 servings)

                                                   2-3 tbsp olive oil                               1 yellow onion, chopped

                                                   3 garlic cloves, chopped                  2 tbsp minced, fresh ginger

                                                   3 tbsp curry powder                         2 tsp piri piri sauce

                                                   200 ml coconut milk                         1 tbsp soy sauce

                                                   6 cups chicken broth                        3 tbsp tomato pulp

                                                   2 cups sliced carrots                        6 champignons, cut into wedges

                                                  250 g flat green beans                      2 cups peeled and cubed sweet potatoes

                                                   400 g boneless, skinless chicken thighs, thinly sliced

                                                  200 g glass noodles                         1/2 red onion, sliced

                                                  fresh parsley                                     lemon

* you can swap onions for shallots, sweet potatoes for normal potatoes, flat beans for any green beans, glass noodles for any noodles you prefer, parsley for cilantro and lemons for limes. Don’t let a lack of any of the ingredients stop you from making this soup 🙂

srodek

Recipe

Heat the olive oil in a large pot and add the onion, garlic and ginger. Stir and cook for about 1 minute. Add curry, piri piri sauce, soy sauce and 1/2 cup coconut milk. Stir until thick and fragrant, about 2 minutes. Add the remaining coconut milk, chicken broth, tomato pulp, mushrooms and carrots. Bring to boil and reduce the heat to medium low.

In a medium pot, bring the water with a pinch of salt to a boil. Cook the beans for about 30 seconds. Using a strainer, remove beans from the pot, and rinse under cold water. Do the same with the sweet potatoes – only cook them for about 7 minutes. Then, in the same water, cook the glass noodles and set aside.

Meanwhile add the chicken to the broth and cook for about 10 minutes. Add the sweet potatoes and cook for another minute. Season to taste by adding more salt, fresh grounded pepper or lemon juice.

Divide the noodles, beans and soup among bowls, serve sprinkled with slices of red onion, chopped fresh parsley and lemon wedges on the side. Enjoy!

dol

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