RECIPE: Coconut Curry Chicken Soup with Ramen Noodles


Photo from Kim Galeaz

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Coconut Curry Chicken Soup with Ramen Noodles

  • 1 ½ tablespoons vegetable oil
  • 1 ½ cups thinly sliced carrots
  • 3 large garlic cloves, very finely minced
  • 3 -4 cups lower sodium chicken broth
  • 1 can (14-15 ounces) unsweetened coconut milk (Kim used light)
  • 1 ½ cups fresh broccoli florets
  • 1 package (3 ounces) ramen noodles, roughly broken (throw away seasoning packet)
  • 2 teaspoons curry powder
  • ¼ teaspoon each black pepper and salt
  • 2 cups shredded, cooked chicken (white and/or dark meat)

In a large saucepan or Dutch oven over medium heat, heat oil. Add carrots and garlic and cook 3-6 minutes or until carrots are crisp/tender. Stir frequently. Add chicken broth, coconut milk, broccoli, ramen noodles, curry powder, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and simmer about 3-5 minutes. Stir in shredded chicken and cook until heated thoroughly.

Makes about 4 servings.

Recipe by culinary nutritionist & dietitian Kim Galeaz, RDN CD

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