Chicken and Malaysian Ginger Curry Soup (Great for Colds)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups water
  • 2
    cups chicken stock (or use 2 cups water and 2 teaspoons of chicken stock base like "better than Bouillon")
  • 2
    teaspoons vegetable oil
  • 12
    teaspoon creole seasoning
  • 12
    teaspoon red chili pepper flakes
  • 4
    baby carrots or 1 small carrot
  • 2
    green onions, finely chopped
  • 14
    cup red bell pepper, finely sliced
  • 12
    stalk celery, sliced
  • 1
    cup fresh Baby Spinach
  • 12
    cup zucchini, sliced
  • 1
    large garlic clove, finely chopped
  • 14
    cup gingerroot (finely grated with juice)
  • 1
    teaspoon dried lemon grass (pulse in spice grinder or use mortar and pestle to grind into fine powder)
  • 2
    teaspoons curry (Malaysian Ginger Curry or you can use Thai green or red curry paste)
  • 1 58
    ounces Thai rice noodles (1.6 oz bag Thai Kitchen Ginger flavored rice noodle soup)
Advertisement

DIRECTIONS

  • Chop chicken and veggies into med sized chunks. Spinach can be roughly chopped and set aside to add at the end with the noodles.
  • Add vegetable oil, chicken (chopped into med sized chunks also), creole seasoning, and all the veggies except the zucchini and spinach. Saute for 2-3 minutes on medium high.
  • Add water, chicken broth, noodle flavor packets, chili flakes, garlic, ginger and lemon grass. Bring to a boil and then let simmer on Med heat for 10 minutes. Add Zucchini and curry. Let simmer another 2-3 minutes. Then add spinach and noodles. Let cook for 3-4 minutes. Enjoy.
Advertisement