CREAMY ASIAN NOODLE SOUP

Published on: 12/15/2021
light green soup bowl with creamy noodle soup and fresh green herb garnish on striped brown placemat
light green soup bowl with creamy noodle soup and fresh green herb garnish on striped brown placemat

CREAMY ASIAN NOODLE SOUP

Soups at times are so filling, there is no room left for the meal. This recipe makes the soup the meal, so there is no issue 😃. The chicken or tofu, noodles, and delightful Asian spices make the soup quite satisfying, and a tasty winter warm up to the body and soul. A low sodium broth adds enough sodium, so taste first to see if you desire more. I highly recommend the Thai coconut broth, but a vegetable broth works as well.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Servings 4

Ingredients
  

  • 1/2 Tablespoon olive oil
  • 1 yellow onion peeled and chopped
  • 3 bell peppers red, yellow, orange — any color combo, chopped
  • 2 cloves garlic minced
  • 1 Tablespoon curry powder
  • 1/2 teaspoon cayenne pepper
  • 2 13.5-ounce cans light coconut milk
  • 4 –5 cups vegetable broth low sodium (*or thai coconut broth)
  • 2 cups shredded rotisserie chicken or 2 cups cubed tofu
  • 1/3 cup fresh cilantro chopped, plus for garnish
  • 1 8- ounce packages rice stick noodles
  • Optional toppings: fresh lime wedges crushed peanuts, siracha

Instructions
 

  • Place a large soup pot over medium heat.
  • Add olive oil and warm 1–2 minutes.
  • Add onion and bell peppers and cook until tender, about 6 to 8 minutes.
  • Add garlic and stir until fragrant, about 1 minute.
  • Add curry powder and cayenne and stir until well combined.
  • Add coconut milk and broth and bring to a boil.
  • Add rice stick noodles and continue to boil for 3 minutes.
  • Lower heat to medium and add shredded chicken or tofu and cilantro, and cook until warm.
  • Continue to add broth until a soupy, desired consistency.
  • Garnish with cilantro and serve with optional toppings.

Notes

*This soup contains less than 600 mg sodium per cup; less than 300 mg sodium per half-cup.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




MEET THE AUTHOR
Jacqui portrait

With a longstanding dedication to healthy cooking and eating, I promote nutrition with a rebellious twist: the belief that perfection is not required for success on your wellness journey. 

Learn More

VIEW CATEGORIES
DOWNLOAD MY FREE MEAL PLANNING GUIDE 
Jacqui portrait

Unique Insights and Tools for Meal Planning Harmony

Download the free guide

VIEW RECENT POSTS

Pin It on Pinterest

Share This