Thai Chicken Noodle Soup
Ingredients
1 tbsp avocado oil, divided
18 oz boneless chicken thighs (can also use chicken breasts)
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp curry powder (optional)
1 onion, diced
1 medium carrot, peeled and sliced
2 tbsp red curry paste, adjusted to your spice preference
1 tbsp ginger, grated
2 cloves garlic, minced
2 1/2 cups chicken broth
1 14oz can unsweetened coconut milk
2 tbsp reduced sodium tamari
1 tbsp coconut sugar
1/2 tbsp dried basil
1/2 tsp black pepper
8 oz cremini mushrooms, sliced
1/4 cup cilantro, chopped
4 cups cooked rice noodles
juice of 1 lime
Instructions
Heat 1/2 tbsp avocado oil in a large Dutch oven or sauce pot over medium heat. Season chicken with salt, pepper, and optional curry powder. Once oil is hot, sear chicken on each side, until golden brown, about 4-5 minutes per side. Remove to a plate.
Add the remaining 1/2 tbsp avocado oil. Add onion and carrots and saute for 3 minutes. Stir in ginger, garlic, and curry paste, coating the veggies with the curry paste. Saute an additional 2 minutes.
Return chicken to the pot. Pour in chicken broth, coconut milk, and tamari. Stir in basil, coconut sugar, and black pepper. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes, until the chicken is cooked through.
Remove cooked chicken from the pot and shred or chop. Stir mushrooms into the soup and cook for about 5 minutes, until they start to get tender.
Return chopped chicken to the pot along with cilantro and lime juice. Remove from heat and serve with cooked rice noodles
MEAL PREP NOTE:
To freeze: do not cook rice noodles. Allow to cool and pour into a Tupperware container with a tight fitting lid. Freeze for up to 3 months. To serve, thaw in the fridge overnight. Pour into a saucepan and bring to a gentle simmer, cooking for 15 minutes, until the soup is heated through. Serve with freshly cooked rice noodles.
Serves: 4 Time: 45 minutes Calories: 485 Protein: 40g Carbs: 38g Fat: 17g
