Creamy Coconut Soup with Chicken and Ramen Noodles
A comforting meal soup the whole family will love!
I love the warm flavors of this soup.
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Ingredients
Creamy soup
- 2 tablespoons (30 ml) vegetable oil
- 1 yellow onion, finely chopped
- 1 large carrot, julienned
- 1 teaspoon (5 ml) salt
- 3 cups (270 g) shiitakes or other mushrooms of your choice, thinly sliced
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) grated fresh ginger
- 2 tablespoons (30 ml) yellow or red curry paste
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) ground coriander
- 6 cups (1.5 L) chicken broth
- 1 can (398 ml) coconut milk, well stirred
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 ml) maple syrup
- 2 cups (340 g) cooked chicken, shredded
- 4 cups (280 g) bok choy, halved
- 300 g ramen noodles
Toppings
- 1 cup (20 g) coriander leaves
- Toasted sesame oil fillet
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Preparation
Creamy soup
- In a large Dutch oven, heat the oil over medium-high heat and cook the onion for 5 minutes, stirring often. Add the carrots and salt and cook for a further 2 minutes. Add the mushrooms, garlic, ginger, curry paste, curry powder and ground coriander and cook for 2 minutes.
- Add broth and coconut milk. Bring to the boil and cook over medium heat for 10 minutes.
- Add the lime, maple syrup, chicken, bok choy and ramen noodles and cook for a further 3 minutes.
- Serve with coriander and toasted sesame oil.
