Coconut Curry Chicken Noodle Soup

Spicy coconut broth mixed with noodles and leftover chicken (I like to use rotisserie chicken) is topped with cilantro, red onions, and a squeeze of lime juice. It will be a lot of noodles to broth (it's like a combo of stew and soup) so add less noodles if you want it to be more soupy.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 443 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 (13.5 ounce) can coconut milk
• 1 (1 inch) piece fresh ginger, peeled and grated
• 3 ½ tablespoons sambal oelek
• 2 pounds shredded cooked rotisserie chicken
• 6 cups sliced kale
• 1 (8 ounce) package thin rice noodles (bean threads)
• ½ red onion, cut into wedges

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk; bring to a simmer. Cook until kale is wilted, 1 to 2 minutes; remove from the heat.

Step 2

Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.