Recipe 35 - 🍲 This is a completely different take on chicken noodle soup – it’s rich, creamy, and exotic. Oh, la la!
💡 TIP 1: Pick up some spiralized veggie noodles at the grocery store to cut down on prep time. This soup is especially good with sweeter vegetables like yellow squash or sweet potato.
✅ TIP 2: Make sure you SHAKE the can of coconut milk for a minute before opening to help incorporate the coconut “meat” into the liquid.
Makes 4 servings
Melt the coconut milk in a large pot over medium-high heat. When it’s hot, add the garlic, ginger, lemongrass, onion, celery, and carrots, and saute for 5-7 minutes, until the onion softens and begins to caramelize.
Stir in the turmeric, pepper, and salt, mixing well to combine, and then pour in the coconut milk, broth, and chicken breast. Cover and bring to a boil. Once boiling, remove cover, reduce heat, and simmer for about 30 minutes.
Remove the chicken breasts with a slotted spoon and place on a cutting board. Add the spiralized vegetable noodles to the pot to simmer.
Using two forks, shred the chicken. Return the chicken to the pot and continue to simmer until the noodles are tender.
Add the lime juice and hot sauce, and taste. Adjust seasonings, adding salt, pepper, or more hot sauce as needed. Serve and enjoy!