Thai Coconut Chicken Noodle Soup

Classic chicken noodle soup infused with Thai flavours for a comforting and tasty soup.

Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 4 to 6

Ingredients

• 4 Care Lemon Ginger Tea tea bags
• 1 tbsp (15 mL) coconut oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 3 tbsp (45 mL) Thai green curry paste
• 6 cups (1.5 L) sodium-reduced chicken broth
• 1 cup (250 mL) coconut milk
• 1 tbsp (15 mL) fish sauce
• 2 tsp (10 mL) brown sugar
• 1/2 tsp (2 mL) each salt and pepper
• 1 cup (250 mL) egg noodles
• 1 1/2 cups (375 mL) shredded cooked chicken
• 1 tbsp (15 mL) rice wine vinegar
• 2 tbsp (30 mL) chopped fresh cilantro

Directions

1. Melt coconut oil in large saucepan set over medium heat; cook onion, celery, carrots, and garlic for about 3 minutes or until onion starts to soften.
2. Stir in curry paste and cook for about 3 minutes or until fragrant and vegetables are coated.
3. Stir in broth, coconut milk, fish sauce, brown sugar, salt, and pepper. Bring to boil.  
4. Reduce heat to medium-low; add tea bags and simmer for 10 minutes. Remove tea bags. 
5. Stir in noodles and cook for 5 minutes.
6. Stir in chicken and rice wine vinegar; simmer for about 2 minutes or until noodles are tender and chicken is heated through.
7. Spoon into bowls and garnish with cilantro.

Tips

• For gluten-free soup, add broken pieces of rice noodles.