Description
This spicy chicken coconut soup is a flavorful and hearty dish perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon freshly grated ginger
- 14 ounces canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs
- 3 to 4 ounces dry rice noodles
- Fresh cilantro
- Fresh thyme
- Lime wedges
Instructions
- In a Dutch oven, heat the olive oil over medium heat until it shimmers.
- Add the finely chopped shallot, carrots, and minced garlic; sauté for 3 minutes until slightly tender.
- Introduce the chopped red bell pepper, grated ginger, and jalapeno; cook for 2 to 3 minutes until softened.
- Stir in the crushed tomatoes, chicken broth, and coconut milk; bring to a boil, then reduce heat and let simmer for 15 minutes.
- Mix in the shredded chicken and rice noodles, cooking over low heat for a few minutes until the noodles soften.
- Remove soup from heat and divide into bowls. Garnish with cilantro, thyme, and lime wedges. Serve immediately.
Notes
- This soup can be adjusted based on spice preference by modifying the cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg