Description
Warm up with a bowl of chicken noodle soup spiked with ginger, Sriracha, and red curry. Just a sniff of this broth will chase away any winter blues. Recipe adapted from myrecipes.com
Ingredients
Units
Scale
- 4 cups (960 ml) low sodium chicken broth
- 1 1/2 lbs. (680 g) chicken breasts
- 3 small carrots, peeled and cut into matchsticks
- 1/2 cup (120 ml) thinly sliced snow peas, plus more for serving
- 1 sweet bell pepper, thinly sliced
- 1 tbsp (15 ml) Sriracha
- 1 tbsp (15 ml) low sodium soy sauce (or Tamari, for gluten free)
- 1 1/2 tsp Thai red curry paste
- 2 inch piece peeled fresh ginger
- 8 oz (225 g) shiitake mushrooms, sliced
- 3 oz (90 g) rice noodles
- Lime wedges
- Fresh chopped cilantro, mint, and green onions, for serving
Instructions
- Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the crock pot. Cook on high for 4 hours or 8 hours on low. Thirty minutes before ready to serve, add the mushrooms to the pot and continue to cook.
- Cook the rice noodles according to package directions.
- Divide the cooked rice noodles evenly between bowls. Ladle soup on top, then top each serving with a squeeze of fresh lime juice and sprinkle of cilantro, mint, and green onions. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 290