Coconut Chicken Noodle Soup
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Preparation Time: Less than 10 minutes | Cooking Time 10-30 minutes| Freezable?: Yes
- 1 nest of medium egg noodles
- 1-2 skinned chicken thighs or drumsticks, – or chicken fillets
- 3 chopped up spring onions
- 200 ml/7 fl oz reduced fat coconut milk
- 200 ml/7 fl oz chicken stock (made with ½ a chicken stock cube
- optional fresh coriander or one or two thin slices red or green chilli to garnish
Veggie Option
Chicken coconut noodle soup also works well by adding up to 100g/3-40z of small tender vegetables added in the last few minutes of the cooking, making it more of a meal. Using veggies like trimmed mange tout, fine green beans, thinly sliced courgette, baby sweetcorn, broccoli, which all work well.
Creamy (but yes, still healthy), coconut chicken noodle soup with a slight kick. A quick snack or supper recipe that’s easy to boost with some baby vegetables and then garnish with a squidge of lime juice and some coriander if you have it. Most definitely worth a try.
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Break up the noodles and put into a bowl. Cover with boiling hot water and put to one side for about 10 minutes to let the noodles soften up completely.
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In the meantime, add the white part of the chopped spring onion, reduced coconut milk , chicken stock and a twist of black pepper to a saucepan. Bring it all up gently to a simmer, add the chicken thighs or drumsticks, season with ground black pepper and salt to taste and and gently simmer and cook for 15-20 minutes. (The chicken will be tough and the coconut milk will separate if you boil it. Be warned!) Don’t boil it or the chicken will be tough and the coconut milk will separate. Boneless chicken thighs or drumsticks take less time – so just simmer for 8-10 minutes.
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Remove the chicken from the saucepan and check that it is completely cooked. If it’s pink near the bone, return it to the stock for another 5 minutes. When cooked, set the chicken thighs aside to cool slightly.
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Drain the noodles and add them to the coconut stock. Chop the chicken from the bone and stir into the soup with the chopped up green part of the spring onion. Season with salt and black pepper to taste and add a bit of chopped coriander and a squeeze of lime juice to taste, if you have some.
Cooks tip
This also works well with any leftover cooked chicken you have, making it quicker to cook but without losing any of the flavour. Unless you think differently, – we’re always open to your thoughts Enjoy
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