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Spicy Chicken and Noodle Soup with Coconut Milk

Spicy Chicken and Noodle Soup with Coconut Milk
When the chill sets in, I always reach for this spicy chicken noodle soup. Coconut milk gives it a smooth richness that warms you right up without weighing you down. It’s become my weeknight savior—simple enough for tired evenings but flavorful enough to feel special. No fancy tricks, just honest comfort that leaves you satisfied and ready for seconds.
Ingredients
  • 300g (10.6oz) boneless, skinless chicken breasts
  • 1 liter (4 cups) chicken broth
  • 400ml (1.7 cups) coconut milk
  • 200g (7oz) rice noodles
  • 100g (3.5oz) sweet corn
  • 60g (2.1oz) baby spinach
  • 2 medium red bell peppers
  • 2 medium shallots
  • 2 Thai chilies
  • 2 cloves garlic
  • 2 tablespoons (30g) red curry paste
  • 2 limes
  • 15ml (1 tablespoon) olive oil
  • salt to taste
Instructions

1. Heat olive oil in a large pot over medium heat (180°C/350°F)

2. Sauté minced garlic, chopped shallot, and diced red bell pepper until softened

3. Add diced chicken and cook until golden brown

4. Pour in chicken broth, coconut milk, sweet corn, and rice noodles

5. Bring to a boil, then reduce heat and simmer for 15 minutes

6. Stir in spinach, chopped Thai chilies, lime juice, and red curry paste

7. Simmer for 5 minutes until spinach is wilted and flavors are blended

8. Season with salt to taste

9. Serve hot, garnished with fresh greens

Tools
  • large pot
  • cutting board
  • knife
  • spoon
  • measuring cups

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