30-Minute Curry Chicken Noodle Soup

30-Minute Curry Chicken Noodle Soup

30-Minute Curry Chicken Noodle Soup

ingredients:

• 1 tbsp olive oil

• 1 14.5 oz. container mirepoix, or 2 stalks celery, 2 carrots and 1/2 yellow onion diced

• 1/2 -1 tsp Thai red curry paste, or more depending on desired spiciness

• 3 tbsp coconut aminos

• 3 tbsp tahini

• 2 tsp garlic powder

• 1 tsp ground ginger 

• 1 tsp salt 

• 1 tsp black pepper

• 1 15 oz. can coconut milk

• 5 cups chicken broth, or more if noodles soak up too much liquid!

• 1 lbs. chicken breast

• 1 large handful of spinach

• 8 oz. noodles, I used Banza Gemelli

• 1/2 cup chopped cilantro

• 1/4 cup chopped basil

Directions:

1. To a large pot, add olive oil and mirepoix and saute over medium heat until veggies are tender and onion is somewhat translucent, ~6 minutes.

2. Add curry paste (start with less, you can always add more later!), coconut aminos, tahini, garlic powder, ground ginger, salt, pepper, and saute until fragrant, ~2-3 minutes.

3. Add coconut milk and chicken broth and bring to a low simmer. Add chicken breasts, simmering until cooked through, ~15 minutes. Remove chicken and shred.

4. Add spinach, noodles, cilantro and basil and continue to simmer until noodles are al dente (~2-3 minutes for the Banza Gemelli!). Add shredded chicken back to the pot, taste and adjust seasoning/spice level as desired!

recipe adapted from Half Baked Harvest Curry Noodle Soup