Thai Chicken Noodle Soup
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- Total time
- 25 min
Ingredients
- 3 cups chicken broth
- 1 teaspoon Thai red curry paste
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 ounces buckwheat noodles (weighed dry)
- Lime juice from 1/2 lime
- Zest of one lime
- 1/2 cup chopped fresh spinach
- 3 ounces cooked chicken breast, chopped
Steps
- 1
Add broth, curry paste, carrots and celery to a stock pot. Simmer for 10 minutes, or until carrots are almost fork tender. Bring to a boil. Add buckwheat noodles and cook for 7 minutes, or according to package instructions.
- 2
Remove from the heat, add the lime juice, zest, spinach and cooked chicken.
- 3
Tip: If you were to make this soup ahead of time, cook and store the buckwheat noodles separately and just add to the soup when reheating.
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