This Chicken Noodle Soup with Turmeric is satisfying comfort food - filling enough for dinner!

Chicken Noodle Soup with Turmeric

This Chicken Noodle Soup with Turmeric is satisfying comfort food - filling enough for dinner!
Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Servings
Author Nicky Corbishley

Ingredients

  • 1 tbsp olive oil
  • 2 skinless chicken breasts ,chopped into bite size chunks
  • 1 onion ,peeled and chopped
  • 2 chilli peppers (1 chilli finely chopped, 1 chilli thinly sliced (I use fresno chillies))
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp ground turmeric
  • 2 tbsp smooth peanut butter
  • 10 chestnut mushrooms, sliced (or your favourite mushroom)
  • 500 ml chicken stock (use bouillon for gluten free)
  • 240 ml full-fat coconut milk
  • 150 g dried medium egg noodles ,(you can replace with gluten free rice noodles if needed)
  • 1 lime juiced
  • pinch salt and pepper
  • 1 small bunch spring onions (scallions) ,chopped into 1-inch chunks
  • 2 tbsp cornflour (optional, this is to thicken the soup if needed)
  • 1 tsp chilli flakes

Instructions

  • Heat the oil in a large sauce pan on a medium-high heat and add the chopped chicken. Cook for 5 minutes, turning regularly until sealed all over.
  • Add the onion and finely chopped chillies and continue to cook, stirring regularly for 5-6 minutes, until the onion softens.
  • Add in the ground coriander, cumin, turmeric and peanut butter and stir to coat the chicken.
  • Stir in the mushrooms, chicken stock and coconut milk. Bring to the boil, then simmer for 20 minutes.
  • Whilst the soup is simmering, cook the noodles as per the pack instructions (usually this means cook in boiling water for 4 minutes). Drain the noodles and run under cold water to stop the cooking process. Drain again when the noodles are cold.
  • When the soup has simmered for 20 minutes, add in half the lime juice and a pinch of salt and pepper. Taste, then add more lime juice and seasoning if needed.
  • Add in the spring onions and allow to cook for a further minutes or two to soften slightly, then stir in the cooked noodles and heat for 1-2 minutes to heat them through.
  • If you would like the soup to be a little thicker, you can mix the 2tbsp of cornflour with 6 tbsp of cold water, and add a splash at a time to the soup, whilst stirring to thicken.
  • Turn off the heat and divide the soup between four bowls. I find it easier to use tongs to place the noodles into the bowls first, then ladle the rest of the soup on top.
  • Sprinkle with the sliced chillies and chilli flakes before serving.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 343kcal | Carbohydrates: 29g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 378mg | Potassium: 829mg | Fiber: 3g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 43.3mg | Calcium: 56mg | Iron: 3.9mg
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