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.
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.
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