This yellow thai curry chicken soup is a super warming, comforting and nourishing dish that's ready in under 30 minutes. As we head into the cooler months I'm finding myself wanting more warm foods that are nourishing for my soul.
This recipe is super easy to make and so yummy! Rice noodles aren't a food I eat often because of their impact on blood sugar, however all foods can still be enjoyed in moderation when wanting to keep blood sugar in check! Plus, they are super affordable and make a great addition to soup. So, when I made this recipe I made sure it had plenty of fibre, protein and healthy fats to help reduce the glucose spike from the rice noodles
Ingredients:
Method:
In a large pot add the broth, coconut milk, tamari, fish sauce, honey, almond butter and curry paste. Stir this around for 1-2 minute until combined.
Add the chicken, mushrooms, capsicum, courgettes, garlic, onion, and ginger to the pot and cook on medium heat until the veggies are tender (10-15 minutes).
Add the lime juice and noodles then simmer for 10 minutes until the noodles are tender. Stir through the spinach for 1-2 minutes until wilted.
Pour the soup into bowls then garnish with coriander. Enjoy!
Ingredients
Directions
In a large pot add the broth, coconut milk, tamari, fish sauce, honey, almond butter and curry paste. Stir this around for 1-2 minute until combined.
Add the chicken, mushrooms, capsicum, courgettes, garlic, onion, and ginger to the pot and cook on medium heat until the veggies are tender (10-15 minutes).
Add the lime juice and noodles then simmer for 10 minutes until the noodles are tender. Stir through the spinach for 1-2 minutes until wilted.
Pour the soup into bowls then garnish with coriander. Enjoy!
