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  • Ella Sears

Coconut Curry Noodles

Cook Time: 40 min - 1 hr



This coconut curry soup is meant to provide lots of flavor and nutrition while satisfying that comfort food craving on cold days. The sunflower in the BMG nutrition mix gives the curry that nutty taste normally delivered by peanuts. Despite having a big list of ingredients, this soup is really easy to make and can give you leftovers for days to come and because the broth is the star of the show you can use up any old vegetables you have lying around and have been meaning to use. The trickiest part of this recipe is the noodles (which i'm still figuring out), but luckily even if you mess up the noodles, the flavors of your soup will carry the dish AND with your weekly Boston Microgreens subscription - you can just try again next week!



Ingredients:

  • BMG nutrition mix

  • 2 cans coconut milk

  • ½ cup red curry paste

  • 4 cups chicken broth

  • 1 package of rice noodles

  • ½ tbsp grated Ginger

  • 2 cups shredded Cabbage

  • 1 cup shredded Carrots

  • 3 cups cooked shredded chicken ( I used a whole rotisserie)

  • 1 tbsp turmeric

  • ½ tbsp curry powder

  • ½ tbsp garlic powder

  • ½ tbsp onion powder






Instructions:

  1. Soak rice noodles 8-10 min or until slightly softened (note: if you do not plan on eating your soup right away noodles can be prepared just before eating. If you cook and store the noodles with the sauce you will lose your “soup” consistency and noodles may get gummy)

  2. Add coconut milk to dutch oven on medium-high heat and let simmer until foam appears on top

  3. Add curry paste to milk and simmer for 1 minute, allowing coconut milk to absorb curry flavor

  4. Add chicken broth, curry powder, turmeric, garlic powder, onion powder, and grated ginger to broth. Cover and simmer for about 5 minutes, giving flavors time to combine. At this point, give the broth a try and add any extra desired seasoning

  5. After broth has has a chance to simmer, add shredded chicken, chopped nutrition mix, carrot, and cabbage

If eating right away (soup-style):

  1. Make sure noodles are cooked per direction on packet (will require cooking after soaking)

  2. Add cooked rice noodles to bowl and cover with soup mixture

  3. Top with fresh grated carrot, ginger, cabbage, nutrition mix, and peanuts

If eating later (soup-style):

  1. Store uncooked noodles separately from broth and follow instructions bove when ready to eat

Noodle-style:

  1. Combine soaked noodles into soup mixture on the stove.

  2. Cook about 3 minutes (or until rice noodles are slightly underdone)

  3. Soup will thicken around noodles and cook them slightly more giving a pad-thai like consistency. This can easily be reheated by adding a bit of water then reheating on stove or in microwave











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