Print

Ten Minute Coconut Curry Chicken Noodle Soup

Ten Minute Coconut Curry Chicken Noodle Soup is a quick and easy dinner idea!
Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 439kcal
Author April Woods

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

Instructions

  • 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.
  • Enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 439kcal