This Ten Minute Coconut Curry Chicken Noodle Soup is absolutely my new favorite treat. Kelly and I went on a girls date for Thai food before she left this summer. Ordinarily I am not especially partial to Thai food, and the main course this time was no exception, however, my soup was divine. I even picked up the bowl to slurp the last drops when no one was looking. So, this is my exceptionally simplistic version of the soup. And I have to say, I am truly in love with this recipe. I hope you will be too!
Ten Minute Coconut Curry Chicken Noodle Soup Ingredients:
- 1 Tablespoon sesame oil (or any other cooking oil, if you don’t keep sesame on hand)
- 1 medium/large chicken breast, cut into small strips (for a shortcut, here’s how to always have cooked chicken on hand)
- 2 Cups frozen stir fry vegetables (I love Kirkland’s mix from Costco, but most supermarkets carry their own version)
- 3/4 Tablespoon curry powder (my personal favorite is Blue Mountain Hot Curry. Which is actually not at all hot, but super delicious.)
- 1 can coconut milk, 15 ounces
- 30 ounces chicken stock
- 1 package plain ramen noodles (no seasoning packet)
Ten Minute Coconut Curry Chicken Noodle Soup Directions:
- Brown chicken breast in a large skillet with the sesame oil. Add stir fry vegetables and powdered curry, then cook over medium heat for an additional 2 – 3 minutes.
- Pour in coconut milk and mix well. Add chicken stock and bring to a low boil while stirring.
- Add ramen noodles, reduce heat and cover for 3-4 minutes or until noodles are tender.
Approximate servings: 4