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Healthier creamy chicken noodle soup recipe
Healthier creamy chicken noodle soup recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nourishing one-pot chicken and ginger soup, comforting and low in calories.
Ingredients:
  • 100g dried rice vermicelli noodles
  • 9.20 gm extra virgin olive oil
  • 2 (about 400g) RSPCA Approved Chicken Breast Fillets
  • 4cm-piece fresh ginger, peeled, julienned
  • 56.00 gm yellow curry paste
  • 400g sweet potato, peeled, cut into 1.5cm pieces
  • 1.5L (6 cups) salt reduced chicken style liquid stock
  • 270ml can light coconut cream
  • 21.00 gm light soy sauce
  • 1/2 wombok (Chinese cabbage), thinly shredded
  • 2 green shallots, trimmed, very finely sliced
  • Fresh coriander sprigs, to serve
  • Long fresh red chilli, sliced, to serve (optional)
Instructions:
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 5-7 minutes until tender, then drain.
  • Heat oil in a wok over medium-high heat. Season chicken and cook for 6 minutes on each side until fully cooked. Transfer to a plate and cover with foil to keep warm.
  • - Sauté the ginger and garlic in the wok until softened, about 1 minute. - Stir in the curry paste and cook until aromatic, around 30 seconds. - Add the sweet potato, stock, and coconut cream. Bring to a boil, then simmer over low heat for 15-20 minutes to enhance the flavors. - Finish by stirring in the soy sauce.
  • Slice the chicken while the soup simmers. Divide cabbage and noodles into serving bowls. Ladle the soup over them and garnish with sliced chicken, shallot, coriander, and chili, if desired.

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